Corn, Tomato, and Arugula Pizza
This easy, summery pizza is ready to eat in less than an hour.
Keywords
- Main Courses
- Cheese
- Vegetables
- Vegetarian
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Mixing bowl
- Rolling pin
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ½ cup crème fraîche
- ¼ cup chopped fresh basil
- ¼ teaspoon red pepper flakes
- 1 pound store-bought pizza dough
- 8 ounces fontina cheese, shredded (2 cups)
- 6 ounces cherry tomatoes, quartered
- 1 ear corn, kernels cut from cob, or ¾ cup thawed frozen
- 1 shallot, sliced thin
- ¼ teaspoon table salt
- 2 ounces (2 cups) baby arugula
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