Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Place pita or naan on the baking sheet and spread 2 tablespoons sauce on each pita or 4 tablespoons on each naan. Divide the cheese, corn, and onion evenly among the pizzas. Bake about 10 minutes until the bread edges are light golden brown and cheese has softened.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Elevate your pizza-at-home night with sweet corn, goat cheese, and basil. A lemony fresh dressing tastes bright and delicious on top. Make cleanup easy by lining your baking sheet with parchment paper.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 pita or 2 naan breads | ||
| 8 tbsp. Contadina Pizza Squeeze | ||
| 1 c. crumbled goat cheese, shredded mozzarella, or feta | ||
| 1 can(s) (8.25 oz.) Del Monte Whole Kernel Corn, drained | ||
| ¼ c. thinly sliced red onion | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 tbsp. lemon juice | ||
| Hy-Vee salt | ||
| Hy-Vee black pepper | ||
| 6 c. fresh arugula | ||
| fresh basil leaves |
Things To Grab
- Baking sheet
- Parchment paper
- Medium bowl
Directions
Meanwhile, mix the oil with lemon juice and pinches of salt and pepper in a medium bowl. Add arugula and toss to combine.
Top each pizza with arugula and basil before serving.
Recipe Source:
Courtesy of Del Monte