Flatbread Pizza with Grilled Corn and Mozzarella

overhead shot of grilled flatbread pizza topped with melted mozzarella, grilled corn kernels, and halved green onions scattered on top, and balsamic

5 from 8 votes

Flatbread Pizza with Grilled Corn and Mozzarella

Flatbread Pizza with Grilled Corn and Mozzarella is the perfect appetizer or light dinner! Sweet grilled corn, fresh mozzarella cheese, and a flavorful balsamic glaze take simple flatbread to a whole new level.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer / Lunch / Dinner

Cuisine: American

Keyword: appetizer ideas, homemade pizza, how to make flatbread pizza

Servings:

Author: Katerina | Diethood

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