Best 2 Summer Corn Tomato Vegan Pizza Recipes

Summer is here, and it's time to enjoy all the fresh, delicious produce that this season has to offer. One of our favorite ways to celebrate the summer bounty is with a vegan pizza topped with sweet corn, juicy tomatoes, and fresh herbs. This recipe is easy to prepare and can be customized to your liking, making it a great option for a quick weeknight meal or a casual gathering with friends.

Here are our top 2 tried and tested recipes!

SUMMER CORN & TOMATO VEGAN PIZZA

Summer Corn & Tomato Vegan Pizza image

Pizza without cheese? Believe it or not, it can be utterly delicious! This summertime pizza with its creamy, garlicky sauce and peak-season produce is proof positive.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 10

Ingredients

1 pound 16 ounces homemade or store-bought pizza dough (I'm on a Trader Joe's whole wheat kick)
1 1/2 cups fresh corn kernels (cut from 2 medium ears of corn, divided)
2 medium cloves garlic (minced)
2 tablespoons olive oil + more for brushing pan and crust
1/4 cup full-fat coconut milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small white onion (sliced and rings separated)
1/2 pint cherry tomatoes or 2 medium ripe tomatoes (sliced thin)
1/2 cup fresh basil

Steps:

Preheat the oven to 450 degrees Fahrenheit. Brush a large cookie sheet lightly with olive oil or prepare a pizza stone. Roll or pull the dough into an approximately 14-inch diameter circle. Brush entire crust with olive oil.
Place 1 cup corn, 2 tablespoons olive oil, garlic, coconut milk, 1/8 teaspoon salt, and pepper in the pitcher of a blender or in a food processor fitted with the S-blade. Blend until nearly smooth but with a bit of remaining texture from the corn.
Pour sauce on pizza dough and spread in an even layer, leaving a 1/2-inch border. Layer on the onions, then the tomatoes, and then sprinkle on the remaining corn. Bake until the crust is golden brown and the toppings are bubbly, 8-12 minutes. Remove from oven and top with basil and a couple of pinches of kosher salt, if desired. Slice and serve.

CORN AND TOMATO PIZZA

Corn and Tomato Pizza image

Provided by Katie Lee Biegel

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 7

Ingredients

8 ounces prepared pizza dough, formed into a circle
Olive oil, for brushing
1 ear of corn, kernels cut from the cob
1/4 cup grape tomatoes, sliced in half
Fresh mozzarella slices, for topping
1 tablespoon very thinly sliced scallions (white ends)
2 fresh basil leaves, torn into pieces

Steps:

Preheat a grill to medium-high heat.
Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat). Brush with the olive oil and top with the corn, tomatoes and mozzarella. Cover the grill and cook until the cheese melts and the dough is crisp, about 4 minutes. Top with the scallions and basil.

Tips:

For the best flavor, use fresh, ripe corn and tomatoes.
If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
To make the pizza extra crispy, preheat the oven to the highest temperature possible before baking.
If you don't have vegan cheese, you can use nutritional yeast or a combination of olive oil and cornstarch.
Feel free to add other toppings to your pizza, such as sliced bell peppers, onions, or black olives.

Conclusion:

This summer corn and tomato vegan pizza is a delicious and easy-to-make meal that is perfect for a hot summer day. The fresh corn and tomatoes give the pizza a sweet and savory flavor, while the vegan cheese and pesto add a creamy and tangy touch. This pizza is sure to be a hit with everyone at your table, regardless of their dietary restrictions.