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.

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.