Corn and Tomato Pizza

I love great tasting homemade pizza and this one is no exception. For the pizza dough, I defrosted some frozen wheat pizza dough I had previously made following this recipe. Otherwise you can use pre-made pizza dough to save you time. As for the topping, I got the inspiration from this Vegetarian Times recipe, with a little bit of my own variation. For the base sauce, I made some basil and cashew pesto, and left out the cheese altogether. It still tasted great.



Corn and Tomato Pizza

makes 2 medium pizzas

Pesto:
3/4 cup of cashew nuts (or almonds)
1 cup of packed basil
1 garlic, peeled
1 tablespoon freshly squeezed lemon juice
1/3 cup of olive oil
salt

In a food processor, grind the cashew nuts.
Add the basil, garlic, and lemon juice until pureed.
Next add in the olive oil until thoroughly mixed.
Season with some salt to taste.

Topping:
1 cup of chopped tomatoes
3 cups of sweet corn
3-4 tablespoons of fresh basil, torn
1 cup of spinach, cooked in boiled water for just a few minutes (optional)

1. Preheat the oven to 400 degrees F.
2. Shape the dough to approx 12 inches large.
3. Spread on the pesto sauce, then top with corn, tomatoes, and spinach. Place on a pizza stone or baking pan. Bake for 10-12 minutes or until crust is crispy. Approximately 1-2 minutes before the pizza is done, sprinkle on the basil and continue to bake until crust is just about done!