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Tomato, Basil, and Corn Pizza

Tomato, Basil, and Corn Pizza

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Serves 6 (serving size: 1 slice)

A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra-crispy. If you don’t have a rectangular pizza stone, use a heavy baking sheet instead. You can often find fresh mozzarella in the specialty cheese section of the grocery store. A drizzle of tangy balsamic glaze provides the perfect balance to the sweet summer vegetables. Serve with a green side salad. Allowing the dough to come to room temperature will ease the rolling-out process. Height-of-summer tomatoes are the stars here. Look to refrigerated fresh pizza dough for pizzeria-quality pies at home.


  • 1 pound refrigerated fresh pizza dough
  • 1 tablespoon plain yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as Rao's)
  • 1 large tomato, thinly sliced
  • 2/3 cup fresh corn kernels (from 2 ears)
  • 3 1/2 ounces fresh mozzarella cheese, torn (about 1 cup)
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup loosely packed basil leaves, torn
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic glaze

Nutritional Information

  • Calories 285
  • Fat 7.3g
  • Satfat 3.1g
  • Monofat 1.9g
  • Polyfat 1.1g
  • Protein 10g
  • Carbohydrate 43g
  • Fiber 6g
  • Cholesterol 12mg
  • Iron 1mg
  • Sodium 552mg
  • Calcium 12mg
  • Sugars 5g
  • Est. added sugars 2g

How to Make It

Step 1

Place a rectangular pizza stone in the oven, and preheat to 500°F. (Do not remove the pizza stone while the oven preheats.)

Step 2

Place the dough in a microwave-safe bowl. Cover with plastic wrap, and microwave at HIGH 30 seconds, until the dough is slightly warmed. Place the dough on a lightly floured surface, and roll out into a 15- x 12-inch rectangle. Sprinkle cornmeal on a large piece of parchment paper; place the dough rectangle on the cornmeal. Let stand 5 minutes.

Step 3

Place the parchment and dough on a flat baking sheet. Bake at 500°F for 3 minutes. Spread marinara sauce on the crust. Top evenly with tomato, corn, cheese, and garlic. Sprinkle with salt and black pepper. Gently slide the pizza onto the preheated pizza stone. Bake at 500°F for 12 minutes or until crust is browned and edges are crispy. Sprinkle basil and crushed red pepper evenly over top; drizzle with oil and balsamic glaze. Cut into 6 slices.

Recipe from Cooking That Counts: 1,200- to 1,500-Calorie Meal Plans to Lose Weight Deliciously ($22, Oxmoor House).

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