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

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Recipe Summary

prep:
25 mins
bake:
17 mins
Servings:
4
Max Servings:
8
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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.

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Instructions Checklist
  • 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; total fat 38g; saturated fat 14g; polyunsaturated fatg; monounsaturated fatg; cholesterol 43mg; sodium 1455mg; potassium 319mg; carbohydrates 85g; fiber 8g; sugar 5g; protein 27g; trans fatty acidg; vitamin a 777IU; vitamin c 38mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 646mg; iron 4mg.

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