Pesto Pizza with Corn & Roasted Red Peppers

With this recipe you can easily make two pizzas as you’re only using about half the corn and peppers. A 10-ounce jar of pesto will cover two pizzas as well.

     1 ready-to-bake pizza crust
     1 small jar pesto sauce (at least 6 ounces)
     Shredded mozzarella or jack cheese (about 2 1/2 cups)
     One 15-ounce can corn, drained (using about 1/2 can)
     1/2 cup julienne-cut roasted red peppers from a jar
          (if you can’t find them pre-cut, just cut them into small or thin pieces)

Preheat oven to 450°F or as pizza crust directions indicate. Spread a thin layer of pesto sauce over pizza crust. Cover that with shredded cheese. Sprinkle about 1/2 cup corn (more if you like) onto cheese. Place several pieces of roasted red peppers on top of that (about 1/2 cup). Bake for about 12 minutes or until cheese is melted and bubbly.

Serves 8