This easy Sweet Corn Flatbread Pizza recipe has a crispy crust, flavorful white sauce, diced chicken, and sweet corn! It’s perfect for summer.
You can serve sweet corn flatbread pizza as a main dish or as an appetizer. If you make it for dinner, serve it with a taco salad and chips with salsa.
Tonia’s Notes
I recently went out to dinner with my sisters to celebrate my mom’s birthday. One of the featured items at the restaurant was flatbread pizza, and a couple of us ordered it. It was so good that I decided to make some at home. While brainstorming flavors to try, my family’s favorite white chicken chili came to mind and became the inspiration for this summer sweet corn flatbread pizza recipe.
Although we have lots of pizza recipes, this is my first one with a flatbread crust. Like my two-ingredient pizza dough, this flatbread dough doesn’t include yeast. I love that you only need four ingredients, five if you include hot water, to make the crust, and I can’t wait to try it with other toppings!
How To Make Sweet Corn Flatbread Pizza
Flatbread Pizza Dough
To combine the flour, baking powder, salt, hot water, and olive oil, I used a dough whisk, which is like a handheld dough hook. It works really well to combine the wet and dry ingredients into a dough.
Knead Dough
Once the dough comes together, knead it on a floured surface until it is smooth. Divide the dough into two pieces, form them into pucks, and cover them with plastic wrap. For the best results, you’ll want to let the dough rest before rolling it out. I tested rolling out the dough after different resting periods, ranging from 10 to 25 minutes, and found that the longer it rested, the easier it was to roll out.
White Sauce
I added spices to store-bought Alfredo sauce to make it more flavorful. With white chicken chili as the inspiration, I added garlic powder, dried oregano, ground cumin, and cayenne pepper. Mix the white sauce ingredients together while the dough is resting and set it aside for later.
Pizza Assembly
The easiest way to roll out the dough is between two lightly greased pieces of parchment paper. Once it’s rolled out thin enough, simply peel off the top piece of parchment paper and slide the baking sheet underneath the second piece with the dough on it. To keep the dough flat while baking, prick it all over with a fork.
After baking the crusts for 7-8 minutes, add the olive oil, prepared white sauce, and toppings. Remember that since this sweet corn flatbread pizza is thin and crispy, you don’t want to overload it with toppings.
Bake the pizzas until the cheese is melted and the crust is golden brown. Garnish with a little more shredded cheese, chopped cilantro, and a squeeze of lime juice.
Recipe Tips
- Make Ahead: This white corn flatbread recipe is perfect for preparing ahead of time to serve to family and friends. Prepare and bake the crusts so that they are ready for toppings. Make the white sauce, prep the toppings, and store them in the fridge. Then, add the toppings and do the final bake before serving the pizza.
- Refrigerator: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat leftovers in the microwave, air fryer, or oven.
- Flatbread Crust: You can use this dough recipe to make other kinds of flatbread pizza, but go light on the sauce and toppings.
More Sweet Corn Recipes
Sweet Corn Flatbread Pizza
Video
Equipment
Ingredients
Flatbread Crust
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup hot water
- 2 tablespoons olive oil
White Sauce
- 6 tablespoons alfredo sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
Toppings
- 2 tablespoons olive oil
- 1 cup diced, cooked, seasoned chicken
- 1 ½ cups shredded pepper jack cheese
- 6 tablespoons sweet corn
- 2 tablespoons diced green chiles
- 2 tablespoon chopped cilantro
- 1 lime cut into wedges
Instructions
Flatbread Crust
- Preheat the oven to 425˚F. Combine the all-purpose flour, baking powder, and salt. Stir in the hot water and two tablespoons of olive oil.
- Turn onto a floured surface and knead until smooth. Divide the dough in half, form into pucks, cover with plastic wrap, and allow them to rest for 20-25 minutes.
- Roll out a dough puck between two pieces of lightly greased parchment paper until thin. Remove the top piece of parchment and slide a baking sheet under the second piece with the dough. Prick the dough all over with a fork and bake at 425˚F for 7-8 minutes.
White Sauce
- In a small bowl, combine the alfredo sauce, garlic powder, dried oregano, ground cumin, and cayenne pepper.
- Brush the flatbread crusts with one tablespoon of olive oil each, covering the whole crust all the way to the edges. Then, spread three tablespoons of the prepared sauce on each one, leaving about 1/2 inch of the edges free of sauce.
- Top each crust with 1/2 cup of diced, cooked, seasoned chicken, three tablespoons of sweet corn, and one tablespoon diced green chilies. Sprinkle with 1/2 cup of shredded pepper jack cheese.
- Bake at 425˚F for 9-12 minutes until the cheese is melted and the crust is golden brown.
- Garnish each pizza with an additional 1/4 cup of shredded pepper jack cheese, one tablespoon of chopped cilantro, and a squeeze of lime juice.
