Flatbread Pizzas with Pesto, Corn, Goat Cheese and Sundried Tomatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Corn on pizza = revelation.
Ingredients
2 1/2 c. basil leaves
1/4 c. pine nuts
1/4 c. grated Parmesan
2 small cloves garlic, minced
1/4 c. plus 1 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
2 ears corn, kernels removed
4 whole-wheat naan flatbreads
4 oz. goat cheese, crumbled
1/2 c. oil-packed sundried tomatoes
Instructions
Preheat oven to 450 degrees F. In a food processor, pulse basil, pine nuts, Parmesan, and garlic. With motor running, add 1/4 cup olive oil and blend until smooth. Season with salt and pepper.
Toss corn with remaining 1 tablespoon olive oil and season with salt and pepper.
Place flatbreads on a baking sheet and spoon over pesto. Top with goat cheese, corn, and sundried tomatoes.
Bake until cheese is beginning to melt and flatbreads are golden, 8 to10 minutes.
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