Heirloom Tomato & Sweet Corn Pizza
1 head garlic, top trimmed
¼ cup pine nuts
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano leaves
2 prepared garlic-herb medium size pizza crusts
2 ½ oz small pieces of the Sliceable Cashew “Cheese”
3 cups fresh corn kernels
1 lb assorted heirloom tomatoes, sliced
2 tablespoons torn fresh basil
2 teaspoon chopped fresh dill
To make Garlic Pistou: Preheat oven to 350 degrees. Wrap garlic in foil. Bake 40 minutes or until softened. Cool.
Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
To make Pizzas: Prepare oven to 400 degrees. Place pizza crusts on 2 baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with “cheese” and corn. Bake for 15 minutes, or until crispy.
Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.