Heirloom Tomato & Sweet Corn Pizzas
Recipe from Vegetarian Times

This appetizer is a cross between pizza and bruschetta with colorful heirloom tomatoes added just before serving.


Heirloom Tomato & Sweet Corn Pizzas

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Servings: Serves 8
Related Categories: Appetizers, Dinner, Italian Cuisine, Pizza, Seasonal, Summer, Vegetarian

 
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Ingredients
Garlic Pistou
  • 1 
    head garlic, top trimmed
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  • 1/4 cup
    pine nuts
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  • 2 tablespoons
    olive oil
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  • 1 tablespoon
    fresh oregano leaves
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  • 1 teaspoon
    fresh lemon zest
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Pizzas
  • 2 
    prepared garlic-herb pizza doughs
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  • 2 1/2 ounces
    Cotija or feta cheese
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  • 3 cups
    fresh corn kernels
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  • 1 pound
    assorted heirloom tomatoes, sliced
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  • 2 tablespoons
    torn fresh basil
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  • 2 teaspoons
    chopped fresh dill
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Directions
1.
To make Garlic Pistou: Preheat oven to 350 degrees F. Wrap garlic in foil. Bake 40 minutes, or until softened. Cool.
2.
Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3.
To make Pizzas: Preheat oven to 400 degrees F. Place doughs on 2 baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with cheese and corn. Bake 15 minutes, or until crisp.
4.
Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.

Nutrition information
Per serving: Calories 424, Total Fat 13 g, Saturated Fat 2.5 g, Cholesterol 9 mg, Sodium 744 mg, Carbohydrate 65 g, Fiber 9 g, Protein 13 g, Sugars 4 g. Percent Daily Values are based on a 2,000 calorie diet
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