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Sweet Corn Pizza
- Makes: 4 to 8 servings
Cutting fresh corn from the cob is a must for these cheery summer pizzas. It adds flavor and texture that you cant get from canned or frozen corn. Beyond that, feel free to play: Theres lots of room for improvisation in the varieties of pesto, cheese or veggies used.
Nonstick cooking spray
Italian bread shells (Boboli) or four 6- to 7-inch pita bread rounds
dried tomato pesto or basil pesto
artichoke hearts, drained and coarsely chopped
fresh corn kernels
chopped green sweet pepper
fresh mozzarella cheese, cut into bite-size pieces; one 8-ounce package shredded Italian-blend cheeses (2 cups); or 8 ounces chevre or feta, crumbled
Fresh basil leaves
Line a very large baking sheet (or two large baking sheets) with foil. Lightly coat foil with nonstick cooking spray. Place bread shells on prepared baking sheet. Bake in a 425 degrees oven for 5 minutes. Remove bread shells from oven.
Spread tomato pesto over bread shell, leaving a 1/2-inch border around the edges. Arrange artichoke hearts, corn and pepper on bread shell. Sprinkle with cheese. Bake for 12 to 15 minutes or until cheese is melted and pizzas are heated through. Sprinkle basil leaves over the tops of pizzas before serving.
(Sweet Corn Pizza)
Servings Per Recipe 4, Niacin (mg) 1, iron (mg) 4, carb. (g) 85, pro. (g) 27, Riboflavin (mg) 0, calcium (mg) 646, Thiamin (mg) 0, chol. (mg) 43, vit. C (mg) 38, Fat, total (g) 38, vit. A (IU) 777, cal. (kcal) 776, sugar (g) 5, sat. fat (g) 14, Folate (µg) 16, Trans fatty acid (g) 0, fiber (g) 8, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, sodium (mg) 1455, Potassium (mg) 319