- ¼ cup extra-virgin olive oil
- 1 tbsp minced garlic
- 1 lb campari-style tomatoes, chopped
- ½ cup torn fresh basil leaves, divided
- 4 8-inch flatbreads
- 1 cup fresh corn kernels cut from the cob
- 1 cup chopped baby spinach
- 4 oz bocconcini cheese, torn into 12 pieces
- ½ cup freshly grated Parmesan cheese
1 In a skillet, heat the olive oil over medium heat. Add the garlic and stir until fragrant but not brown, about 1 minute. Add the chopped tomatoes and cook over a gentle heat for about 25 minutes, until the tomatoes break apart and become saucy. Remove from the heat, add half the basil and season to taste with salt and pepper; set aside.
2 Preheat the oven to 450ºF. Place a baking sheet on the bottom rack of the oven to catch any spills. Place the flatbreads directly onto the centre rack of the oven and bake for about 3 minutes, turning once halfway through cooking time. Remove the flatbreads from the oven and top each with ¼ cup of the tomato sauce, corn and spinach. Add 3 pieces of bocconcini and 2 tbsp of Parmesan to each.
3 Use a large spatula to 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.
Makes 4 pizzas.