Corn, Tomato and Mozzarella Pizza
Mark Boughton Photography, Styling by Teresa Blackburn
Ingredients
- 1 thin pizza crust or wrap (like Flatout Artisan Thin Pizza Crust)
- 1/4teaspoon olive oil
- 3/4cup shredded mozzarella cheese
- 1/2cup fresh corn kernels
- 1 Roma tomato, chopped
- slivered basil
- crushed red pepper
Instructions
- Preheat the oven to 425F and coat a baking sheet with nonstick spray. Put crust or wrap on the pan and brush with olive oil. Bake 4 minutes. Remove from oven and flip.
- Top crust with 1/2 cup mozzarella cheese. Add corn and tomato. Top with additional 1/4 cup mozzarella, basil and a crushed red pepper. Bake about 6 minutes, until crust is crispy and cheese has melted. Serves 2.
Nutritional Info *per serving
- Calories 240
- Fat 12 g
- Cholesterol 20 mg
- Sodium 410 mg
- Carbohydrate 22 g
- Fiber 2 g
- Protein 15 g
