Corn Margherita Pizza - Food Club

Ingredients

• 1 (16-ounce) store-bought pizza dough
• 1 tablespoon olive oil
• 3/4 cup pizza sauce
• 8 ounces fresh mozzarella, cubed
• 2/3 cup cherry tomatoes, halved
• 2/3 cup whole kernel golden sweet corn, drained
• 3 tablespoons pesto alla genovese
• 1/4 cup chopped fresh basil leaves
• Preheat oven to 475°F. Lightly grease two pizza pans.
• Divide dough into two equal portions. Working with one piece of dough at a time, stretch and shape each dough into a 12-inch pizza.
• Bake, one pizza at a time, for 15 minutes, or until cheese is melted and the crust is golden-brown. Repeat with the second pizza.
• Sprinkle pizzas with the chopped basil, cut into slices and serve.