Flatbread Pizza with Corn

  • Yield: servings

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 *
2cups 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