Summer Harvest Naan Pizza Recipe with Corn, Tomatoes & Jalapeño

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 whole wheat naan breads
• 2 tsp olive oil
• ½ tsp dried oregano
• ¼ cup (packed) freshly grated Parmesan cheese
• 1 ear corn, cooked, kernels cut off
• ½ cup cherry tomatoes, halved
• 1 tsp chopped jalapeno (seeded)
• 4 leaves basil, thinly sliced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C) and set a rack in the middle position.

2. Place the two naan breads on a baking sheet and brush the top of each with the olive oil.

3. Sprinkle the dried oregano and half of the grated Parmesan evenly over the naan.

4. Scatter the corn kernels, cherry tomato halves and chopped jalapeño over the naan, then top with the remaining Parmesan.

5. Bake for 7 to 8 minutes, until the cheese is melted and the edges of the naan are golden and crisp.

6. Scatter the thinly sliced basil over the hot pizzas, cut into wedges and serve warm.