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  • Megan

fresh corn + tomato + pesto pizza

Updated: May 28, 2023

In this dish:

- corn on the cob

- tomatoes

- garlic

- olive oil

- mozzarella

- salt and pepper

- parmesan

It’s the time of year when we’re gobbling up tomatoes and cobs of corn as quickly as they’re pulled from the earth. I implore you, dear reader, to consider funneling these spoils of the season into your gob on a soft and chewy barge of pesto-smothered pizza crust.

Here’s what happens:

The kale pesto lays a baseline of bitterness from the greens, nuttiness from the walnuts and parmesan, and brightness from the squeeze of lemon.

The tomatoes and corn burst with sweet, acidic juice, making up for the lack of sauce.

And the mozzarella gathers everything together in open, creamy arms.

If you don’t have it in you to raise a bowl of pizza dough and blitz a batch of pesto, I understand. That’s where frozen pizza comes in, cradles your face, and whispers, “I’ll always be here for you." Just last night Nick and I gussied up a frozen Kirkland pie with freshly boiled sweet corn straight off the cob, tomatoes from the garden, and a stalk of kale. No homemade dough, no nutty pesto—and yet we couldn’t stop exclaiming over this pizza.

That there's the power of late summer produce—no matter what you put it on.


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