This is essentially summer in pizza form, featuring the season’s superstars corn, tomatoes, squash, and pesto.  Philip says, “It’s the best pizza ever!”  (But he’s a little biased.)  I say summertime rocks.
*I used this gluten-free pizza crust recipe, sans xanthan gum, to make two 12″x8″ rectangular pizzas.
*I recommend slicing the squash even thinner than the zucchini half-moons shown in the photo;  squash ribbons would be lovely.

par-baked pizza crusts
½ cup pesto (use your favorite)
1 pint cherry tomatoes, sliced
¾ cup roasted corn kernels (from 1 to 1½ ears of corn)
2-3 small summer squashes, sliced very thinly (I used 2 zucchini and 1 yellow)
a few pickled jalapeño slices, optional
olive oil
salt and black pepper
generous handful of fresh basil, roughly chopped at the last minute

Preheat oven to 425°F.   On each parbaked pizza crust, spread a layer of pesto, then add tomato slices, scatter the corn kernels, and top with squash .  Drizzle with a little olive oil and season with salt and pepper.  Place jalapeño slices on top, if using.  Bake for about 7 to 10 minutes, til squash is just cooked, then remove from oven and garnish with fresh basil.