Margherita pizza is transformed with this sweet corn twist. Featuring creamy mozzarella and tomato sauce, these pizzas are total game changers!
Naan Bread(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Sweet Bell Pepper
Salt and Pepper*
Before starting, preheat your broiler to high and wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Arrange naan on a baking sheet. Toast, in middle of oven, until golden-brown, 2-3 min per side. (TIP: Keep an eye on naan so that it does not burn!) (NOTE: Toast naan in two batches for 4 ppl!)
While naans toast, peel, then cut shallots into 1/8-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Meanwhile, cut mozzarella into 1/4-inch slices. Season with salt and pepper. Core, then cut bell peppers into 1/2-inch pieces.
When shallots are done, transfer to a plate and set aside. Increase heat to medium-high, add 1 tbsp oil (dbl for 4 ppl), then corn. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.
Flip the toasted naan, then spread marinara over toasted sides. Top with mozzarella slices, charred corn, shallots and 1/2 tsp chili flakes. (NOTE: Reference Heat Guide.) Broil, in middle of oven, until toppings are warmed through, 3-4 min. (NOTE: Use two baking sheets for 4 ppl.)
While pizzas broil, whisk together mustard, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and bell peppers. Toss together.
Divide pizzas between plates and serve with salad alongside.