Summer Pizza


This Kitchn recipe was a nice way to use up some leftover summer produce, and tasty to boot. We don't usually grill our pizzas, and this turned out just fine using our standard Neapolitan pizza cooking process.

1 ball pizza dough (about 1 pound), store-bought or homemade
2 to 3 tablespoons tomato sauce, store-bought or homemade
1/4 cup shredded mozzarella cheese, or to taste
1 ear sweet yellow corn, shucked and kernels cut off the cob
1 cup cherry or grape tomatoes, halved
1/2 cup onions, caramelized
1 (4-ounce) package goat cheese
Optional: Freshly chopped basil, for garnish

Prepare to cook a pizza.
Roll out the dough.
Add a very thin layer of tomato sauce — less is more for this pizza.
Sprinkle a small amount of mozzarella on top, followed by the corn, tomatoes, and onions.
After a few minutes (in our case, when pizza goes into the oven), drop gumball-sized pieces of goat cheese over the pizza.
When finished, allow to cool for 5 minutes before garnishing with basil if using.
Slice and serve immediately.

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