Mozzarella, Prosciutto, Corn & Arugula Flatbread Pizza

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 4 flatbreads or naan
• 1 small pkg fresh basil
• 2 cups frozen corn
• 2 cloves garlic
• ½ (8 oz) block mozzarella cheese
• 12 slices prosciutto
• crushed red pepper
• extra virgin olive oil

Instructions

1. Preheat oven to 425°F.
2. Place corn in a medium bowl and cover with hot water from the tap.
   • 2 cups frozen corn
3. Peel and mince garlic; transfer to a small bowl. Add oil and stir to combine.
   • 2 cloves garlic
   • 2 tbsp extra virgin olive oil
4. Using a strainer or colander, drain the corn and transfer to a clean towel; pat dry.
5. Grate cheese.
   • ½ (8 oz) block mozzarella cheese
6. Divide the flatbreads between two baking sheets and spread with the garlic oil.
   • 4 flatbreads or naan
7. Layer cheese, corn, and prosciutto onto the flatbreads.
   • 12 slices prosciutto
8. Place pizzas in the oven and bake, until the cheese is golden and melted, about 7 minutes.
9. Meanwhile, wash and dry the basil and arugula. (Skip the arugula if it came pre-washed.) Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
   • 1 small pkg fresh basil
   • 1 (5 oz) pkg baby arugula
10. When pizzas are done top with arugula, basil, and crushed red pepper.
    • ½ tsp crushed red pepper
11. To serve, cut pizzas into wedges and divide between plates. Enjoy!