Sweet Corn Flatbread Pizza

This easy Sweet Corn Flatbread Pizza recipe has a crispy crust, flavorful white sauce, diced chicken, and sweet corn! It's perfect for summer.

Course Dinner, Pizza

Cuisine American

Prep Time 15

Cook Time 20

Resting Time 20

Total Time 55

Servings

Calories 424kcal

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.

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.

Store leftovers in an airtight container in the fridge for 3-4 days.