These easy summer pizzas are crunchy and colourful showcasing summer tomatoes and corn. Use leftover grilled corn to speed up this already quick recipe.
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.