Flatbread Pizza with Grilled Corn and Mozzarella
This Easy Flatbread Pizza with Grilled Corn and Mozzarella is a great appetizer or light dinner. Sweet grilled corn, fresh mozzarella, and a flavorful balsamic glaze bring lots of flavor to this simple flatbread.
Servings: 6
Ingredients
- 1 flatbread pizza crust, or use my keto pizza crust
- 2 tablespoons olive oil, divided, plus more for drizzling
- 6 to 8 ounces fresh mozzarella slices, torn or cut up in half
- 1 cup corn kernels, if wet, pat them dry with paper towels
- 3 to 4 cloves garlic, minced
- 6 to 8 green onions, cut into 3 inch pieces
- Salt and fresh ground black pepper, to taste
- ½ tablespoon Fresh thyme leaves, for serving
- 1 tablespoon Balsamic glaze, for serving
Instructions
- Preheat oven to 400˚F.
- Place pizza crust on a cookie sheet and lightly drizzle with olive oil.
- Layer torn fresh mozzarella cheese over the pizza crust and set aside.
- Heat 1 tablespoon olive oil in a grill pan set over high heat.
- Add corn kernels to the hot pan and cook for about 2 minutes.
- Remove the corn from the pan and sprinkle it over the mozzarella.
- Return pan to the heat; add remaining olive oil.
- To the hot oil add the green onions and cook for about 2 minutes, or until slightly charred, and stir frequently.
- Arrange the cooked green onions over the cheese and corn.
- Season the top with salt and pepper.
- Bake for 8 minutes.
- Turn broiler ON and continue to cook for 2 more minutes, or until cheese is completely melted and there’s a little bit of browning on top.
- Remove flatbread pizza from oven.
- Garnish with thyme leaves.
- Drizzle with balsamic glaze.
- Cut and serve.
Nutrition
Calories: 174kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 272mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg
