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Mozzarella, Prosciutto, Corn & Arugula Flatbread Pizza.

  • 1 (142 g) pkg
    baby arugula
  • 4
    flatbreads or naan
  • 1 small pkg
    fresh basil
  • 2 cups
    frozen corn
  • 2 cloves
  • ½ (227 g) block
    mozzarella cheese
  • 12 slices
    crushed red pepper
    extra virgin olive oil
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Place corn in a medium bowl and cover with hot water from the tap.
    2 cups frozen corn
  • 3
    Peel and mince garlic; transfer to a small bowl. Add oil and stir to combine.
    2 cloves garlic
    2 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.
    ½ (227 g) block mozzarella cheese
  • 6
    Divide the flatbreads between two baking sheets and spread with the garlic oil.
    4 flatbreads or naan
  • 7
    Layer cheese, corn, and prosciutto onto the flatbreads.
    12 slices prosciutto
  • 8
    Place pizzas in the oven and bake, until the cheese is golden and melted, about 7 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.
    1 small pkg fresh basil
    1 (142 g) pkg baby arugula
  • 10
    When pizzas are done top with arugula, basil, and crushed red pepper.
    ½ tsp crushed red pepper
  • 11
    To serve, cut pizzas into wedges and divide between plates. Enjoy!