Vegan Summer Pizza with Sweet Corn, Tomatoes, & Basil

Pizza without cheese? Believe it or not, it can be utterly delicious! This summertime pizza with its creamy, garlicky sauce and peak-season produce is proof positive.

1 pound (16 ounces) homemade or store-bought pizza dough
1 1/2 cups fresh corn kernels (cut from 2 medium ears of corn), divided
2 medium cloves garlic, minced
2 tablespoons olive oil + more for brushing pan and crust
1/4 cup full-fat coconut milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small white onion, sliced and rings separated
1/2 pint cherry tomatoes or 2 medium ripe tomatoes, sliced thin
1/2 cup fresh basil, torn or cut chiffonade-style

View the full recipe at Kitchen Treaty →