Corn, Tomato, and Arugula Pizza

Name: Corn, Tomato, and Arugula Pizza
Yield: Serves 4
Ingredients: 2 tablespoons, extra-virgin olive oil, divided; ½ cup, crème fraîche; ¼ cup, chopped fresh basil; ¼ teaspoon, red pepper flakes; 1 pound store-bought, pizza dough; 8 ounces, fontina cheese, shredded (2 cups); 6 ounces, cherry tomatoes, quartered; 1 , ear corn, kernels cut from cob, or ¾ cup thawed frozen; 1 , shallot, sliced thin; ¼ teaspoon, table salt; 2 ounces (2 cups), baby arugula

Main Courses
Vegetables
Cheese
Weeknight
Vegetarian
Pizza

By Jessica Rudolph ･ Appears in Cook's Country August/September 2021

This easy, summery pizza is ready to eat in less than an hour.

SERVES 4

TIME 45 minutes

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