Melissa Webb and Tabatha Carman, from the UK Cooperative Extension Office, are back for another edition of What's Cookin'? guest and, this week, they're serving up a delicious recipe from the 2016 Food & Nutrition Calendar from the University of Kentucky Cooperative Extension Service.  How does Tomato Corn Pesto Pizza sound?  Well, guess what?  We have the recipe!



3 plum or Roma tomatoes
1/4 teaspoon onion powder
1/8 teaspoon freshly ground or seasoned pepper
1/2 cup basil pesto
1 (14-16 ounce) whole wheat or regular packaged pre-baked pizza crust, or thin crust
2/3 cup fresh corn kernels
1/2 cup grated Parmesan cheese
1 teaspoon honey
4 ounces shredded mozzarella cheese
3 tablespoons fresh, whole or torn basil leaves (optional)


Preheat oven to 450 degrees.  Slice tomatoes into  1/4 inch slices; place tomato slices on paper towels; sprinkle with the onion powder, and pepper and let sit for 20 minutes.  Spread pizza crust with pesto.  Stir together corn kernels, Parmesan cheese and honey.  Top pizza with corn mixture, tomato slices, and mozzarella cheese. Place pizza directly on the middle oven rack; bake approximately 12-14 minutes or until cheese is melted and golden.  Remove from oven and top with fresh basil leaves, if desired.  Cut into 8 slices.


Buying Kentucky Proud is easy.  Look for the label at your grocery store, farmers' market, or roadside stand.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!