Add the balsamic vinegar to a small pan and cook over medium-high heat for 10-15 minutes until reduced. When the vinegar coats the back of a spoon, it is sufficiently reduced. Be sure to turn your stove fan on high while cooking the vinegar, as it will permeate throughout the house quickly. (But it is completely worth it!)

Meanwhile, preheat your oven to 400° with the pizza stone or pan inside the oven, warming up. While the oven is heating, roll out your crust on the counter so it is ready to toss on the pizza stone. Once the oven is preheated, remove the stone, give it a quick spray of non-stick spray and place your crust in the center of the stone. Return the crust to the oven for 5 minutes. By allowing the pizza stone to heat up before you place the crust on it, it will give you a nice crispy bottom. If you prefer a softer crust, feel free to skip that step.

Meanwhile, in a medium non-stick pan over high heat, add your husked and silked ear of corn. Cook for 4-6 minutes, rotating every 1-2 minutes, allowing all of the corn to cook evenly. Remove the ear of corn from the pan and hold it upright on your cutting board using an oven mit, as to not burn yourself. Cut away the kernels of corn with a serrated knife.

Once your crust has baked for 5 minutes, remove it from the oven and quickly top it with mozzarella, tomatoes, sweet corn and Parmesan in no particular order. Immediately return the pizza to the oven for an additional 8-10 minutes until the crust is completely baked and the cheese is melted. Drizzle the top of the pizza with the balsamic reduction and sprinkle with fresh basil and enjoy!