Ingredients

The following ingredients have 4 Servings
  • 1 flatbread pizza crust, (or use my keto pizza crust)
  • 2 tablespoons olive oil, (divided, plus more for drizzling)
  • 6 to 8 ounces fresh mozzarella slices, (torn or cut up in half)
  • 1 cup corn kernels, (if wet, pat them dry with paper towels)
  • 3 to 4 cloves garlic, (minced)
  • 6 to 8 green onions, (cut into 3 inch pieces)
  • Salt and fresh ground black pepper, (to taste)
  • ½ tablespoon Fresh thyme leaves, (for serving)
  • 1 tablespoon Balsamic glaze, (for serving)

Instruction

  • Preheat oven to 400˚F.
  • Place pizza crust on a cookie sheet and lightly drizzle with olive oil.
  • Layer torn fresh mozzarella cheese over the pizza crust and set aside.
  • Heat 1 tablespoon olive oil in a grill pan set over high heat.
  • Add corn kernels to the hot pan and cook for about 2 minutes.
  • Remove the corn from the pan and sprinkle it over the mozzarella.
  • Return pan to the heat; add remaining olive oil.
  • To the hot oil add the green onions and cook for about 2 minutes, or until slightly charred, and stir frequently.
  • Arrange the cooked green onions over the cheese and corn.
  • Season the top with salt and pepper.
  • Bake for 8 minutes.
  • Turn broiler ON and continue to cook for 2 more minutes, or until cheese is completely melted and there’s a little bit of browning on top.
  • Remove flatbread pizza from oven.
  • Garnish with thyme leaves.
  • Drizzle with balsamic glaze.
  • Cut and serve.