You are here: Home » Recipes » Sun-Dried Tomato and Corn Pizza Sun-Dried Tomato and Corn Pizza Recipe by Candace FloydKitchen Tested Yield 6 servings Prep 10 mins Cook 11 mins Whether you use store-bought pizza dough or homemade, this pizza tastes fresh and light. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail No canned corn in this mellow pizza, please. Ingredients 2 ears fresh corn6 small (6-inch) rounds pizza dough (1 recipe Pizza Dough)1 tablespoon olive oil8 to 10 sun-dried tomatoes, rehydrated if using dried instead of oil-packed and sliced into strips4 green onions, thinly sliced1/4 cup chopped basil2 cups shredded Fontina cheese1/2 teaspoon coarse salt Dried crushed red chile flakes (optional) for garnish Instructions Cut kernels off ears of corn. Drain in colander. Heat grill to high. Place pizza stone on grill grate to heat. To make pizzas, place dough rounds on stone. Cook about 5 minutes, until bottom is golden. Flip crusts over. Brush top of crust lightly with olive oil. Scatter corn, tomatoes, green onions, basil and cheese over top. Sprinkle with salt and crushed red chile flakes if using. Cover grill. Cook 6 to 8 minutes, until bottom is browned and toppings are thoroughly heated.