Flatbread Pizza with Corn

  • Yield servings

We're borrowing a page from our pizza-eating friends across the pond (where corn is one of the most popular toppings) for a summer-fresh, fast, easy dinner.

No canned corn in this mellow pizza, please—only fresh, sweet summer corn. The flavor makes all the difference.


2 ears fresh corn
8-10 sun-dried tomatoes, rehydrated and sliced in strips
4 green onions, trimmed and thinly sliced
1 herb and cheese flatbread *
2 cups shredded Fontina cheese


  1. Cut kernels of ears of corn. Drain in colander.
  2. Scatter corn kernels, tomatoes and onions over pizza crust. Sprinkle cheese on top. Bake 8 minutes or until cheese melts and crust is crispy.

Note: Our test kitchen used American Flatbread for testing purposes



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