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Sweet Corn Pizza

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Sweet Corn Pizza

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  • Makes: 4 to 8 servings
  • Prep 25 mins
  • Bake 17 mins

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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.

Ingredients

  • Nonstick cooking spray
  • 4 8 - inches Italian bread shells (Boboli) or four 6- to 7-inch pita bread rounds
  • 1/2 cup dried tomato pesto or basil pesto
  • 1 14 - ounce can artichoke hearts, drained and coarsely chopped
  • 1 cup fresh corn kernels
  • 1/2 cup chopped green sweet pepper
  • 8 ounces 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

Directions

  1. 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.
  2. 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.

Nutrition Facts

(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, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, sodium (mg) 1455, Potassium (mg) 319

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