Sweet Corn Pizza

There are few foods that say “Summer”  better than fresh corn-on-the-cob.  What to do with those extra ears that remain after your backyard barbecue?  Here is one suggestion we have for you.

sweet corn pizza

Corn and Tomato Pizza


  • 4 8 - inches Italian bread shells (such as Boboli), 7-inch pita bread rounds or Naan flatbread loaves
  • 1/2 cup basil pesto
  • 1 cup fresh corn kernels 
  • 1/2 cup chopped red or green sweet pepper
  • One ‘optional’ topping (*)
  • Fresh basil leaves

Cheese choices:  (choose one, or a combination of these options)

  • 8 ounces fresh mozzarella cheese, cut into bite-size pieces 
  • 8-ounce package shredded Italian-blend cheeses (2 cups) 
  • 8 ounces goat or feta, crumbled

Optional Toppings:  (*)

  • 1 14 - ounce can artichoke hearts, drained and coarsely chopped
  • 1 cup avocado, diced
  • 1 cup cooked chicken, diced
  • 2/3 cup Italian prosciutto, sliced thinly


  • Line two large baking sheets with foil. Place bread on prepared baking sheet. 
  • Bake in a 425º oven for 5 minutes. 
  • Remove bread shells from oven.
  • Spread the pesto over bread shell, leaving a 1/2-inch border around the edges. 
  • Arrange corn and pepper and the optional topping(s), on the bread. 
  • Sprinkle with cheese. 
  • Bake for 12 to 15 minutes or until cheese is melted and pizzas are heated through. 
  • Sprinkle basil leaves over the tops of pizzas before serving.


Want more corn recipes? Find our collection on Summer Time Means CORN!

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Need more recipes for leftovers from a B&M catered event? 
Try these - 


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