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!
Enjoy!
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
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
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