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Sweet Corn Pizza
Bake: 12 mins to 15 mins at 425°F
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 semi-soft goat cheese (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 degree F 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. Makes 4 main-dish servings or 8 appetizer servings.
This is an amazing way to use sweet corn, the ingredient list has my mouth watering. Can't wait to make this, it just has to be good with all good things going onto the pizza shell. Very easy to put together, too!
8/5/2011 06:25:35 PM Report Abuse