Sun-Dried Tomato and Corn Pizza

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 11 mins

No canned corn in this mellow pizza, please.


2 ears fresh corn
6 small (6-inch) rounds pizza dough (1 recipe Pizza Dough)
1tablespoon olive oil
8 to 10 sun-dried tomatoes, rehydrated if using dried instead of oil-packed and sliced into strips
4 green onions, thinly sliced
1/4cup chopped basil
2cups shredded Fontina cheese
1/2teaspoon coarse salt
Dried crushed red chile flakes (optional) for garnish


  1. Cut kernels off ears of corn. Drain in colander.
  2. Heat grill to high. Place pizza stone on grill grate to heat.
  3. 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.
  4. Cover grill. Cook 6 to 8 minutes, until bottom is browned and toppings are thoroughly heated.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 630
  • Fat 21g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 9g
  • Cholesterol 40mg
  • Sodium 1050mg
  • Potassium 360mg
  • Carbohydrate 88g
  • Fiber 5g
  • Sugars 4g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 25%
  • Iron 30%