Wednesday, September 13, 2023

Flatbread Pizzas with Corn and Prosciutto

Amp up your pizza night with my Flatbread Pizzas with Corn and Prosciutto.  Loaded with the flavors of garlic, crispy prosciutto, fresh corn, and gooey cheese. A tasty yet light dinner in a flash!


Flatbread Pizzas with Corn and Prosciutto

We love standard pizzas but sometime we want to change it up a bit.  To make pizza quickly and without all the fuss of making homemade dough or rolling out store bought dough I turn to flatbreads for the base.  We have a great brand called Stonefire Authentic Flatbreads that I just love using for so many things.  Usually I get one of their packages of Original Naan to make quick pizzas with but the grocery store was out of them and instead I found that they now make Artisan Thin Pizza Crust.  They are very similar in texture to the Naan but have an 8" round pizza shape and come in a pack of 4.  

You can certainly choose any type of flatbread that you would like for this pizza, but this is a good choice as well.  I decided to give our pizza a summer vibe since the weather is still hot around Los Angeles.  Instead of a traditional pizza sauce base I went with a garlic oil and topped it with fresh corn kernels, mozzarella, and prosciutto that crisps up on the oven and gives you a salty bite.  Once baked, I topped it with peppery arugula and fragrant basil and a douse of olive oil.  I must say this is one of the BEST pizzas I've made.  My husband certainly ate his portion and then some!  

Try a light and fresh pizza that is bursting with flavor for your next pizza night.  It's a winner!


What Ingredients do I need?

  • flatbreads (such as Naan by Stonefire)
  • extra-virgin olive oil
  • fresh garlic
  • mozzarella cheese
  • fresh corn kernels
  • thinly sliced prosciutto
  • arugula
  • fresh basil

Substitutions and Variations

  • Try chopped baby spinach instead of arugula
  • Use frozen corn or cut corn off the cob
  • Use any flatbread that your choose
  • Grill the flatbreads instead of baking them

Kitchen Tips and Notes

  • If using frozen corn make sure to thaw it out and pat it dry before adding it to the pizza

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Flatbread Pizzas with Corn and Prosciutto

serves 4

4 flatbreads (such as Naan by Stonefire)
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 cup fresh corn kernels
1 ounce thinly sliced prosciutto, torn into 1-inch pieces
1 ½ cups arugula
½ cup torn fresh basil
¼ teaspoon ground pepper

Preheat your oven to 420 degrees.

Transfer to a large baking sheet. Combine 1 tablespoon oil and garlic in a small bowl.  Baste the flatbreads with the garlic oil.  Top evenly with the cheese, corn and prosciutto.

Bake at 420 degrees for 8-10 minutes or until the crust is golden on the bottom and the cheese is melted.

Top with arugula, basil and pepper.  Drizzle with the remaining 1 tablespoon oil.

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