Image: Maya Visnyei & Edward Pond / Food styling: Claire Stubbs / Prop styling: Ann Marie Favot & Lara McGraw
Spinach, corn kernels and bocconcini cheese lend a flavourful spin to the classic pie.
- 1/4 cup extra-virgin olive oil
- 1 tbsp minced garlic
- 1 lb Campari-style tomatoes, chopped
- 1/2 cup torn fresh basil leaves, divided
- 4 8-inch flatbreads
- 1 cup fresh corn kernels (cut from 2 cobs)
- 1 cup chopped baby spinach
- 4 oz bocconcini cheese, torn into 12 pieces
- 1/2 cup freshly grated Parmesan
1 In a skillet, heat the olive oil over medium heat. Add the garlic and stir until fragrant but not browned, about 1 minute. Lower the heat to medium-low and add the chopped tomatoes; cook for about 25 minutes, until the tomatoes break apart and become saucy. Remove from the heat, add half of the basil and season to taste with salt and pepper; set aside.
2 Preheat the oven to 450F. Place a baking sheet on the bottom rack to catch any spills. Place the flatbreads directly onto the centre rack and bake for about 3 minutes, turning once halfway through cooking time. Remove the flatbreads from the oven and top each with 1/4 cup of the tomato sauce, corn and spinach. Add 3 pieces of bocconcini and 2 tablespoons of Parmesan to each.
3 Using a large spatula, return the flatbreads to the centre oven rack. Bake for 8 to 10 minutes, until the cheese is melted and bubbly, and the crusts are crisp and nicely browned.
4 Pull out the oven rack and slide the pizzas onto individual cutting boards. Sprinkle each pizza with the remaining basil and cut into slices to serve.
Prep & cook time: 45 minutes
Makes: 4 pizzas