Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 people

Ingredients

  • 2 cobs of Corn husked
  • 1 large Tomato chopped
  • 2 tbsp Basil fresh, chopped
  • 2 tbsp Parsley fresh, chopped
  • 4 Whole Wheat Pita Breads
  • 1/4 cup Basil Pesto
  • 1/4 cup Crumbled Feta Cheese

Instructions

  • Place corn cobs on preheated greased grill over medium heat. Grill, turning occasionally for about 10 minutes or until slightly charred and tender crisp. Remove from grill and cut kernels from cob; place in a bowl.
  • Add tomato, basil, parsley to bowl; stir to combine.
  • Spread pesto over pita breads. Sprinkle each with some of the tomato and corn mixture. Sprinkle with feta.
  • Place pita breads on grill; close lid and grill for about 5 minutes or until pita is crisp and golden.
Nutrition Facts
Tomato and Corn Pizza
Per
 
167 g
Calories
260
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2.5
g
16
%
Carbohydrates
 
37
g
12
%
Fibre
 
5
g
21
%
Sugars
 
5
g
6
%
Protein
 
10
g
20
%
Cholesterol
 
10
mg
3
%
Sodium
 
510
mg
22
%
Potassium
 
397
mg
11
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
152
mg
15
%
Iron
 
2
mg
11
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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