Tomato and Corn Grilled Flatbread

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Toasted flatbread topped with sweet grilled corn, fresh tomatoes, mozzarella, and basil for a bright summer appetizer. This Italian-inspired pizza recipe (vegetarian), ready in about 25 minutes, pairs store-bought flatbread, fresh corn kernels, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pieces (8-inch each) store-bought flatbread
1 cup (from 2 ears) fresh corn kernels
1 cup, halved cherry tomatoes
6 oz, sliced fresh mozzarella
1/4 cup, torn fresh basil leaves
3 tbsp olive oil
1, minced garlic clove
1/2 tsp salt
1/4 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Remove flatbreads from grill and top evenly with the corn and tomato mixture, then layer with 6 oz sliced fresh mozzarella.
Step 4: Return flatbreads to grill or place under broiler for 2-3 minutes until mozzarella melts and bubbles.
Step 5: Remove from heat and sprinkle 1/4 cup torn fresh basil leaves over the top before serving warm.