This Kid-Approved Summer Veggie Pizza is Ellie's favorite pizza of the summer and is topped with basil pesto, sweet peppers, fresh corn and cherry tomatoes all covered with a big handful of shredded mozzarella cheese and is the perfect pizza for the entire family!!
Course: Main Course
1pizza doughhomemade or store bought
1/2cuppestohomemade or store bought
1large ear of cornkernels cut off (roughly 1 cup)
3/4cupsweet peppersde-seeded and sliced
1/2cupcherry tomatoescut in half
1/2teaspoonred pepper flakesoptional
Preheat the oven to 425° F. Lightly spray a baking sheet or pizza pan with cooking spray.
Let pizza dough come to room temperature if it was in the fridge. On a floured work surface, roll out or press the pizza dough into either 1 large pizza crust or 4 individual pizza crusts. Place crust(s) onto the baking sheet and pre-bake for 5-7 minutes or until the edges or just golden brown.
Turn the oven up to 475° F.
On the pizza crust, spread the pesto onto the entire crust leaving 1/2″ inch space on the outer edge, sprinkle the pesto with the corn and sweet peppers. Top with a layer of mozzarella cheese and then place the cherry tomatoes on top. For the adults, I like to sprinkle just a pinch of red pepper flakes onto the entire pizza but usually skip this for the kiddos.
Place the pizza in the oven and bake for 8-10 minutes or until crust is golden and the cheese is melted and bubbly.
Let cool for 3-5 minutes, cut into wedges or squares and serve with a sprinkle of parmesan cheese.