The best of summer on one easy-to-make flatbread pizza! It’s topped with grilled sweet corn, basil pesto, juicy tomatoes, and creamy burrata cheese. This quick vegetarian flatbread recipe is ready in 15 minutes!
Oh me, oh my, it’s the season of easy flatbread pizzas with all of the farmer’s market produce we can get our hands on! And burrata, because why have any other cheese when you can have burrata?
To say that I’ve been making this Grilled Corn, Burrata, Pesto Flatbread (a.k.a. naan pizza) on repeat for the last three weeks would be an understatement. It’s SO darn easy. I’m talking about a little grilling, a tiny bit of chopping, and a whole lot of eating.
And hello, it has burrata cheese. A BURRATA flatbread. Burrata is my love language, and once you have it on flatbread, it just might become yours, too.
What You’ll Need to Make Grilled Corn Flatbread
The best thing about this recipe, in addition to how easy it is, is the fresh summer ingredients it’s made with. Of course, you could make it year-round, but there’s nothing better than ripe, juicy, in-season tomatoes and fresh off-the-cob sweet corn. Not to mention bright homemade pesto…
I digress. Let’s dive into the ingredients a little closer:
- Flatbread – you can either use store-bought naan flatbread or prepare homemade flatbread if you have a little more time. Both are excellent options and delicious bases for the pizza!
- Pesto – there’s something magical about pesto pizza with all the bright basil in each and every bite. You can use store-bought or homemade pesto.
- Tomatoes – I highly recommend using the freshest, ripest tomatoes you can find, so they deliver the most flavor. If they seem extra juicy, you may want to remove some of the seeds so you don’t end up with a soggy pizza.
- Shallot – for a bright, tangy kick that’s milder than red onion. You can also substitute red onion or yellow onion as desired.
- Sweet Corn – using an entire ear of corn makes it super easy to grill and get those nice roasted char marks on parts of the corn. If you don’t have fresh, you can substitute with frozen, you just won’t be able to grill the corn itself.
- Burrata – ah, the magic creamy cheese. Burrata is very similar to mozzarella in its exterior, but it has a creamy center and is so perfectly delicious. And once you’ve tried it on pizza, you will never, I repeat never, go back to any other cheese.
How to Assemble the Flatbread Pizza
Making naan pizzas is honestly a weeknight dinner superhero. They are easy, quick, and super delicious.
You can make them even easier using store-bought naan, but is pretty darn easy making your own flatbread, too. If you do make your own flatbread, I recommend the stovetop cooking method and then continuing this recipe in the oven or grill.
Prepare the Grill & Vegetables
First, we’re going to focus on grilling. If you don’t have a grill, you can use a grill pan on the stovetop. I’ve also included directions for the oven in the recipe card. As always, be sure to check the recipe card for full instructions.
Lightly brush an ear of corn and flatbread with olive oil. Place the ear of corn on the grill or grill pan and cook for 1-2 minutes on each side until roasted and charred. Also place the flatbread facedown on the grill, so the top gets golden brown.
Add the Toppings
Once you flip the flatbread, it’s time to add the toppings. Spread the pesto evenly across the top of the pesto, and add tomato slices, corn kernels from the ear of corn, shallot slices, and torn pieces of burrata.
Really, just use your hands to gently tear apart the burrata and evenly spread it across the pizza.
Cover the grill or grill pan to help evenly circulate the heat and melt the cheese, letting it bake on the grill until ready.
Garnish with additional fresh basil, flakey sea salt, and red pepper flakes. Really, seriously, garnish with flakey or coarse salt, it’s going to help bring out so much flavor. You can use red pepper flakes at your discretion, too (as always).
Then go ahead and eat your heart out. This flatbread pizza goes well with a glass of chilled white wine or a light red. But then again, what summer dinner recipe doesn’t?!
Frequently Asked Questions
If you’re not able to find burrata, you can easily substitute with fresh mozzarella cheese. I don’t recommend using pre-shredded mozzarella for this recipe, because fresh contributes a much more creamy, mild, authentic flatbread experience, but you can use it in a pinch.
You don’t HAVE to have a grill to make this flatbread! Check the recipe card below for instructions for making it in the oven.
Lay the ear of corn on its side on top of a cutting board. Use a sharp chef’s knife to cut down on the side of the ear, not going too close to the center that it’s tough to break through, just at the point where you would naturally eat from. Continue flipping the corn on its sides until you’ve cut off all the kernels.
More Summer-Inspired Flatbread Recipes
- Peach and Pesto Flatbread
- Mediterranean Flatbread
- Bruschetta and Burrata Flatbread
- Zucchini, Corn, and Brie Flatbread
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Grilled Corn, Burrata, and Pesto Flatbread
Grill or Grill Pan Instructions:
- Heat grill/grill pan over medium heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan and cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels.
- Lightly brush the naan breads with olive oil on each side. Place it face down on the grill, flipping when grill marks appear, approximately 2-3 minutes.
- Once flipped (with top side facing up), spread on the pesto, add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas.
- Cover and let cook for 4-6 minutes until burrata is melted. Garnish with basil, flakey salt, and red pepper flakes as desired.
- Heat a grill pan over medium-high heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels. If you don't have a grill pan either, you can skip this step and just slice the kernels off of the ear of corn.
- Preheat oven to 375°F (you can do this with a pizza stone inside if desired).
- Take your naan flatbreads and spread pesto evenly between the two. Add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas.
- Place the pizzas on a baking sheet or a heated pizza stone and bake for 12-15 minutes until edges are golden brown and the cheese has melted. Garnish with basil, flakey salt, and red pepper flakes as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.