Corn, Tomato and Mozzarella Pizza

Corn Tomatoes and Mozzarella Pizza
Mark Boughton Photography, Styling by Teresa Blackburn


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


  1. 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.
  2. 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