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
  • 1/4 tsp Each Salt and Pepper
  • 4 Whole Wheat Pita Breads
  • 1/4 cup Basil Pesto
  • 1/2 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, salt and pepper 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
Amount per Serving
Calories
130
% Daily Value*
Fat
 
2
g
3
%
Sodium
 
270
mg
12
%
Carbohydrates
 
27
g
9
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
20
mg
2
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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