Monday, 21 January 2008

Corn, Tomato & Pesto Flatbreads

2 - 4 naan flatbreads
1/4+ cup pesto
2+ tablespoons of tomato jam*
1 ear corn, kernels removed
   from the cob
kosher salt
freshly ground black pepper
1/3+ cup crumbled or shredded
   cheese (mozzarella and/or
   parmesan)


  • Preheat oven to 400°F. 
  • Line a baking sheet with parchment paper. 
  • Arrange the naan/flatbread on the baking sheet.
  • Spread the pesto over the naan/flatbread, and top with a tablespoon of tomato jam*, corn kernels, and cheese. 
  • Season with salt and pepper. 
  • Place the naan pizzas into the oven and bake for about 10 minutes, or until the corn is cooked, the cheese is oozy, and the naan is toasted. 
  • Remove from oven, and immediately cut into appetizer sized pieces.
Can be made ahead of time, kept in the fridge & microwaved for just a minute when time to eat. 

* See here for tomato jam recipe.