Cutting fresh corn from the cob is a must for these cheery summer pizzas. It adds flavor and texture that you can't get from canned or frozen corn. Beyond that, feel free to play: There's lots of room for improvisation in the varieties of pesto, cheese or veggies used.

Source: Midwest Living

Gallery

Recipe Summary test

prep:
25 mins
bake:
17 mins
total:
42 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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° oven for 5 minutes. Remove bread shells from oven.

    Advertisement
  • 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

776 calories; fat 38g; cholesterol 43mg; saturated fat 14g; carbohydrates 85g; insoluble fiber 8g; sugars 5g; protein 27g; vitamin a 777.4IU; vitamin c 38.4mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 16.1mcg; sodium 1455mg; potassium 319mg; calcium 646.2mg; iron 4.3mg.
Advertisement