This pizza brings together two summer staples in a delicious, herby, and cheesy affair. We tend to be a no-sauce kind of pizza people and rely instead on cheese as the foundational layer. If you don’t like goat cheese, feta would also be great here.

Cherry Tomato and Corn Pizza

Serves 4

1 round pizza dough

1 ear of corn

About 1 ½ cup (8 oz) cherry tomatoes, halved

1 tsp tarragon, minced

1 tsp thyme, minced

1 tsp, oregano, minced

1 Tb olive oil

½ tsp salt

⅛ tsp red pepper flakes

1 ¼ cup mozzarella, shredded

¼ cup goat cheese

About ¼ red onion, thinly sliced

Place a baking stone (or an upside-down baking sheet) in the oven and preheat to 500°.

Cut the corn from the ear and toss in a bowl with the halved cherry tomatoes, herbs, olive oil, salt, and red pepper flakes. Set aside.

On a lightly floured sheet of parchment paper, roll the pizza dough out into roughly a 13-14-inch circle. Spread 1 cup of the mozzarella out over the dough, leaving a gap around the edges. Crumble the goat cheese over the mozzarella. Spread the corn and tomato mixture out over the cheese, evenly distributing the corn and tomato halves as much as possible. Sprinkle with the remaining ¼ cup of mozzarella and scatter the thinly chopped red onions over the top.

Slide the parchment paper onto the preheated baking stone or baking sheet. Bake for 6 minutes, then rotate the pizza 180° so that it browns evenly and puncture any large air bubbles that have formed in the crust. Bake for an additional 6 minutes, or until the tops and edges are golden brown. When done, remove the stone, and the pizza, from the oven. Slide the pizza off of the parchment paper onto a cutting board. Slice and serve the pizza once cool enough to eat.