Corn, Tomato, and Arugula Pizza

Step 1

If you can't find crème fraîche, you can substitute ½ cup of sour cream mixed with 1 tablespoon of heavy cream.

Step 2

Adjust oven rack to middle position and heat oven to 500 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine crème fraîche, basil, and pepper flakes in bowl.

Step 3

Roll dough into 16 by 10-inch rectangle, about ¼ inch thick, on lightly floured counter. Transfer dough to prepared sheet and brush edges with 2 teaspoons oil. Spread crème fraîche mixture over dough, leaving ½-inch border, then sprinkle evenly with fontina, tomatoes, corn, shallot, and salt. Bake until cheese is spotty brown and crust is golden, 15 to 20 minutes, rotating sheet halfway through baking.

Step 4

Let pizza cool for 5 minutes. Toss arugula with remaining 1 teaspoon oil. Top pizza with arugula. Slice and serve.