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Recipe Ingredients


  • American Flatbread Cheese & Herb, defrosted for 30 minutes
  • 1/4 cup shredded mozzarella cheese, divided

Veggie Topping Mixture:

  • 1/2 cup Birds Eye Steamfresh Super Sweet Corn, prepared, drained and pressed dry
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup red onions, diced
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 Tbsp. lime juice
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. fresh cilantro, chopped
  • 1/2 tsp. salt, divided
  • ground pepper to taste

Ricotta Mixture:

  • 1/2 cup Galbani Ricotta Cheese
  • 2 cloves garlic, mince
  • 1 Tbsp. grated Parmesan cheese
  • 1/2 tsp. sea salt
  • ground pepper to taste

Recipe Directions

  1. Preheat oven to 450F. Bake American Flatbread Cheese & Herb for 6-7 minutes and remove from oven.
  2. While pizza is baking, add all veggie topping mixture ingredients to a small bowl and combine until blended, set aside.
  3. Add all ricotta mixture ingredients together in a small bowl and mix gently until blended, set aside.
  4. Spread veggie topping mixture over pizza evenly. Add spoon sized dollops of the ricotta mixture over the top.
  5. Spread final 1/4 cup of Shredded Mozzarella Cheese over the top of all the ingredients.
  6. Return pizza to oven for an additional 5 minutes or until cheese is fully melted and bubbly.

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