Best Flatbread Pizzas With Pesto Corn Goat Cheese And Sundried Tomatoes Recipe How To Make Flatbread Pizzas With Pesto Corn Goat Cheese And Sundried Tomatoes

Ingredients

2 1/2 c. basil leaves

1/4 c. pine nuts

1/4 c. freshly grated Parmesan

2 small cloves garlic, minced

1/4 c. plus 1 tbsp. extra-virgin olive oil, divided

kosher salt

Freshly ground black pepper

2 ears corn, kernels removed

4 whole-wheat naan flatbreads

4 oz. goat cheese, crumbled

1/2 c. oil-packed sun-dried tomatoes

Preparation

Step 1Preheat oven to 450°. In a food processor, pulse basil, pine nuts, Parmesan, and garlic, then with motor running, add ¼ cup olive oil and blend until smooth. Season with salt and pepper.Step 2Toss corn with remaining 1 tablespoon olive oil and season with salt and pepper.Step 3Place flatbreads on a baking sheet and spoon over pesto, then top with goat cheese, corn, and sun-dried tomatoes.Step 4Bake until cheese is beginning to melt and flatbreads are golden, 8 to10 minutes.