Sweet Corn Summer Pizza

Ingredients:

For the dough -
5 tbsp all purpose flour
½ tsp baking powder
5 tbsp Greek yogurt

For the sauce -
1 tbsp pesto

For the topping -
Ricotta cheese
Mozarella cheese, grated
¼ ear of corn

Directions:

1) Preheat your oven to 450°F.

2) To make the dough, add the flour and baking powder to a small bowl and mix to combine. Then, add the Greek yogurt and mix until a rough dough forms. Then, knead just until the dough comes together. Set this aside.

3) Steam your corn in a pot of heated water for 5-7 minutes, or until done. To remove it from the cob, slice downwards with a knife.

4)Roll out the dough to ⅛ of an inch thick, and place on a pan or skillet. Spread the pesto on top, and place the ricotta in “blobs” that you spread slightly. Top with mozzarella cheese and the corn. Bake at 450° for 8-10 minutes, or until the cheese is bubbly and brown.

5) Remove from the oven, slice or cut to serve, and enjoy!

Notes:

1) You can also use my traditionalthin crust pizza dough recipe.