Ingredients
- 2 cobs of Corn husked
- 1 large Tomato chopped
- 2 tbsp Basil fresh, chopped
- 2 tbsp Parsley fresh, chopped
- 4 Whole Wheat Pita Breads
- 1/4 cup Basil Pesto
- 1/4 cup Crumbled Feta Cheese
Instructions
- Place corn cobs on preheated greased grill over medium heat. Grill, turning occasionally for about 10 minutes or until slightly charred and tender crisp. Remove from grill and cut kernels from cob; place in a bowl.
- Add tomato, basil, parsley to bowl; stir to combine.
- Spread pesto over pita breads. Sprinkle each with some of the tomato and corn mixture. Sprinkle with feta.
- Place pita breads on grill; close lid and grill for about 5 minutes or until pita is crisp and golden.
Nutrition Facts
Tomato and Corn Pizza
Per
167 g
Calories
260
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2.5
g
16
%
Carbohydrates
37
g
12
%
Fibre
5
g
21
%
Sugars
5
g
6
%
Protein
10
g
20
%
Cholesterol
10
mg
3
%
Sodium
510
mg
22
%
Potassium
397
mg
11
%
Vitamin A
750
IU
15
%
Vitamin C
20.6
mg
25
%
Calcium
152
mg
15
%
Iron
2
mg
11
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
