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Mozzarella, Prosciutto, Corn & Arugula Flatbread Pizza.

  • ½ (5 oz) pkg
    baby arugula
  • 2
    flatbreads or naan
  • ½ small pkg
    fresh basil
  • 1 cup
    frozen corn
  • 1 clove
    garlic
  • ¼ (8 oz) block
    mozzarella cheese
  • 6 slices
    prosciutto
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  • 1
    Preheat oven to 425°F.
  • 2
    Place corn in a medium bowl and cover with hot water from the tap.
    1 cup frozen corn
  • 3
    Peel and mince garlic; transfer to a small bowl. Add oil and stir to combine.
    1 clove garlic
    1 tbsp extra virgin olive oil
  • 4
    Using a strainer or colander, drain the corn and transfer to a clean towel; pat dry.
  • 5
    Grate cheese.
    ¼ (8 oz) block mozzarella cheese
  • 6
    Place the flatbreads on a baking sheet and spread with the garlic oil.
    2 flatbreads or naan
  • 7
    Layer cheese, corn, and prosciutto onto the flatbreads.
    6 slices prosciutto
  • 8
    Place pizza in the oven and bake, until the cheese is golden and melted, about 5 minutes.
  • 9
    Meanwhile, wash and dry the basil and arugula. (Skip the arugula if it came pre-washed.) Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    ½ small pkg fresh basil
    ½ (5 oz) pkg baby arugula
  • 10
    When pizza is done top with arugula, basil, and crushed red pepper.
    ¼ tsp crushed red pepper
  • 11
    To serve, cut pizza into wedges and divide between plates. Enjoy!