Tomato-And-Corn Pizza

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Southern Living


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3 small plum tomatoes, sliced

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 (14-oz.) package prebaked Italian pizza crust

1/3 cup refrigerated pesto

1/2 cup fresh corn kernels

1/4 cup grated Parmesan cheese

1 teaspoon sugar

8 ounces fresh mozzarella, sliced

3 tablespoons fresh whole or torn basil leaves

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