Monday, August 15, 2011

Sweet Corn Pizza

These are the perfect little summer dinner. These little masterpieces are full of yummy vegetables and seasonal sweet corn over a pesto-laced crispy pita. I know I will be making these again and again, even if I do have to use frozen corn! The combination of flavors is so delicious and the leftovers heat up well for lunch the next day. And how could you go wrong with these ingredients?

Start by placing the pita rounds on a baking sheet and brushing with oil. (I use a garlic-infused oil. If you don't have that, just combine olive oil with some minced garlic.)

Bake the shells for 5 minutes just to crisp them up a bit, then spread with the pesto.

Arrange the artichokes over the crust

then the red pepper

and corn.

Finally, sprinkle with feta

and then top with mozzarella.

Bake for about 15 minutes or until cheese is melted and bubbly. I can hardly wait for lunch!

One year ago: Feta Zucchini Pancakes
Two years ago: Lemon Blueberry Zucchini Cake

Find more inspiration at Mouthwatering Mondays, Menu Mondays, Mangia Mondays, Make a Food "E" Friend Monday, This Week's Cravings, Meatless/Vegan Mondays, My Meatless Mondays, Your Recipe, My Kitchen, Tempt my Tummy Tuesday, Tuesdays at the Table, Made from Scratch Tuesday, Tasty Tuesday, Tasty Tuesdays, Delectable Tuesday, Tasty Tuesday at Beauty and Bedlam, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, Let's Do Brunch, A Little Birdie Told Me, Savory Sunday.

Sweet Corn Pizza

4 - 6" or 7" pita rounds
1 Tbsp. olive oil
1 garlic clove, minced
1/2 cup basil pesto
1 14 oz. can artichoke hearts, drained and chopped
1 cup fresh corn kernels (if you use frozen, thaw first)
1/2 cup chopped red pepper
1/4 cup feta or goat cheese
1 cup shredded mozzarella

Combine oil and garlic. Brush oil over pita rounds then bake them for 5 minutes at 425. Spread pesto over pitas, arrange artichokes, pepper and corn over pesto. Sprinkle with feta, then mozzarella cheese. Bake 12 to 15 minutes or until cheese is melted. Sprinkle fresh basil leaves over top if you like. Serves 4.


  1. Love the idea...looks very colorful

  2. Perfect "Meatless Monday" option. Looks delicious. I would like to invite you to visit my blog to enter my giveaway. Check it out if you are interested.

  3. What a unique recipe! Sounds like a great summertime dish. Can't wait to try it :D

  4. Yum! I really have gotten into veggie pizzas and have been wanting to use corn on one.

  5. Great idea. Endless ideas for toppings!! Can't wait to try:)

  6. Visiting from Let's Do Brunch.
    I love the idea behind these little pizzas--pita crust, pesto sauce and fresh, seasonal veggies. Perfect for this time of year. Thanks for sharing!

  7. This also looks delicious! I'm going to make these for dinner tonight. I think I might use bbq sauce and chicken on them though :)

  8. I think I would LOVE this! Thank you for linking up to Tasty Tuesday at Nap-Time Creations. I really hope you can come back and link up again this week!

  9. Oh Yum! I was just shuffling through the pantry and fridge trying to figure out what to make for lunch. I have nearly all of the ingredients necessary to make one of your pizzas. What luck! Thank you, not only for linking up to "A Little Birdie Told Me...", but for solving my lunch dilemma as well! Off to the kitchen...


  10. I love that your pizzas use pitta bread, and as you say, how can you go wrong with all those delicious, fresh ingredients! Thank you for sharing another wonderful recipe with Let's Do Brunch, Sara.

  11. Just thought I'd let you know I featured you on Savory Sunday this week :)

  12. Thanks for sharing at Menu Monday! I'd like to invite you back for this weeks Menu Monday recipe link up: Hope to see you there!

  13. What a cute idea! I know my kids always love when we have personal pizzas, especially when they can help make them


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