We're getting creative with our perfect summer slice!

Lexi Ritsch, of the Hamptons Aristocrat, shows News 12's Elizabeth Hashagen and Elisa DiStefano how to make the perfect pizza bar.

Yields: 2 Q

Ingredients

Corn raw, off the cob, 2 pounds

Salt, 1/3 cup

Champagne vinegar, 1.75 cups

Brown sugar, 2/3 cups

Whole mustard seeds, 3 Tablespoons

Celery seeds, ¼ teaspoon

Process:

Combine salt + vinegar + brown sugar + mustard seeds + celery seeds in a sauce pot on low heat until salt and sugar have melted. Put corn in mason jars and pour pickling liquid over. Allow to cool, store in fridge.

If you properly vacuum seal the mason jar, your shelf life is up to one year. If you do not properly vacuum seal, the shelf life in the fridge is 1 month.

yields : 1 Q

EVOO, 1/4 cup

white onion, , 1/4 cup

garlic cloves, minced, 1 T

basil stems, 2 oz

whole peeled organic canned tomatoes, crushed with juices, 56 oz

salt and fresh cracked pepper to taste

In a rondeau, heat the oil on medium/low, sweat the onions + garlic. Add the tomatoes and their juices + seasoning as you cook + basil stems and bring to a boil then reduce to a simmer. Stir occasionally, preventing the bottom of the sauce from burning. Seasoning as it cooks. Reduce to 4-5 cups. Remove basil stems.