Tomato and Corn Grilled Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Toasted flatbread topped with sweet grilled corn, fresh tomatoes, mozzarella, and basil for a bright summer appetizer. This italian-inspired pizza (vegetarian) ready in about 25 minutes pairs (8-inch each) store-bought flatbread, (from 2 ears) fresh corn kernels, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (about 400°F). Brush 2 store-bought flatbreads lightly with 1 tbsp olive oil and grill for 1-2 minutes per side until warm and slightly charred.
  2. Step 2: In a skillet over medium heat, warm 2 tbsp olive oil and add 1 minced garlic clove. Sauté for 30 seconds until fragrant. Add 1 cup fresh corn kernels and 1 cup halved cherry tomatoes. Cook for 4-5 minutes until the corn is tender and tomatoes soften. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Remove flatbreads from grill and top evenly with the corn and tomato mixture, then layer with 6 oz sliced fresh mozzarella.
  4. Step 4: Return flatbreads to grill or place under broiler for 2-3 minutes until mozzarella melts and bubbles.
  5. Step 5: Remove from heat and sprinkle 1/4 cup torn fresh basil leaves over the top before serving warm.

Frequently asked questions

How long does Tomato and Corn Grilled Flatbread take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato and Corn Grilled Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.

Can I substitute ingredients in Tomato and Corn Grilled Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato and Corn Grilled Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tomato and Corn Grilled Flatbread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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