Pizza con mais, pomodorini e ricotta

Preparation

Baking Directions:

Preheat oven to 450 degrees.

Toss the cherry tomatoes in a kitchen bowl with thyme, garlic, cheese, breadcrumbs and basil.

Bake the tomatoes in a 450 oven for 5-8 minutes until they have blistered and popped.

Remove and set aside.

Heat a sauté pan to medium high heat.

Add 1 T olive oil and smoking.

Add corn and toss in pan until corn chars.

Stir with wooden spoon till desired color is achieved.

For pesto:Add all ingredients into a food processor except the oil and pulse.

With the motor running, slowly pour in the olive oil in a slow stream.

Season with salt and pepper.

Set aside.

For assembly:Lower the oven to 425 degrees F.

On a well-floured work service, lightly roll out the ball of dough, rotating until about ¼ inch thick.

Lightly brush a cookie sheet with olive oil.

Place the rolled out dough onto cookie sheet and pinch the dough into the corners.

Trim the tray of any excess dough that drapes over the edges.

With a large kitchen spoon, evenly distribute the pesto over the dough in a thin layer.

Top the dough with grated mozzarella, fresh ricotta, blistered cherry tomato mixture and charred corn.

Bake for 10 to 12 minutes.

Remove from the oven and garnish with fresh torn basil leaves and a drizzle of extra virgin olive oil.

Serve.