Grilled Corn & Tomato Pesto Flatbread Recipe

Imagine the sweet crunch of char‑grilled corn mingling with the herb‑bright zing of a sun‑kissed tomato pesto, all resting on a crisp, oven‑browned flatbread. This Grilled Corn & Tomato Pesto Flatbread brings together summer’s favorite flavors in a single, shareable dish that feels both rustic and refined.

What makes it truly special is the contrast of textures—smoky kernels, silky pesto, and a crunchy crust—paired with a burst of fresh basil, garlic, and a hint of lemon. The combination is simple yet unforgettable, creating a flavor profile that sings with every bite.

This flatbread is perfect for casual weeknight dinners, weekend brunches, or as a crowd‑pleasing appetizer at gatherings. Anyone who loves bold, fresh flavors and a touch of grill‑kissed goodness will adore it.

The process is straightforward: grill the corn, blitz a quick tomato‑basil pesto, spread it over a pre‑baked flatbread, and finish with a quick bake to meld everything together. In under an hour you’ll have a vibrant, satisfying dish ready to serve.

Why You'll Love This Recipe

Ingredients

The magic of this flatbread starts with fresh, high‑quality components. Sweet corn kernels provide natural caramel notes, while ripe tomatoes form the backbone of the pesto, delivering juiciness and depth. A simple dough—either store‑bought or homemade—offers a sturdy canvas that crisps up beautifully. Fresh basil, garlic, and lemon lift the sauce, and a touch of Parmesan adds umami richness. Together these ingredients create a harmonious blend of sweet, tangy, and savory flavors.

Flatbread Base

• 1 pre‑made pizza dough (12‑inch)
• 2 tablespoons olive oil, divided

Grilled Corn

• 2 ears fresh corn, husked
• 1 teaspoon smoked paprika
• Salt to taste

Tomato Basil Pesto

• 2 large ripe tomatoes, quartered
• 1 cup fresh basil leaves, packed
• 1 garlic clove, minced
• ¼ cup grated Parmesan cheese
• 2 tablespoons pine nuts (or walnuts)
• 2 tablespoons extra‑virgin olive oil
• 1 teaspoon lemon juice
• Salt and freshly ground black pepper, to taste

Finishing Touches

• ¼ cup crumbled feta cheese (optional)
• Fresh basil leaves for garnish

Each component plays a role: the dough supplies a neutral, crunchy base; the corn adds smoky sweetness; the tomato pesto delivers herb‑forward brightness and a silky coating; and the optional feta contributes a salty tang that ties everything together. The result is a balanced, vibrant flatbread that feels both wholesome and indulgent.

Step-by-Step Instructions

Grilling the Corn

Preheat a grill or grill pan over medium‑high heat. Brush the corn ears lightly with ½ tablespoon olive oil, then sprinkle with smoked paprika and a pinch of salt. Grill for 8‑10 minutes, turning every 2 minutes, until kernels are lightly charred and tender. Once cooked, let cool slightly, then cut the kernels off the cob using a sharp knife. The char adds depth, while the paprika reinforces the smoky note.

Preparing the Tomato Basil Pesto

While the corn rests, combine quartered tomatoes, basil leaves, minced garlic, Parmesan, pine nuts, lemon juice, and the remaining 1½ tablespoons olive oil in a food processor. Pulse until coarse, then blend until smooth, stopping to scrape down the sides as needed. Season with salt and pepper to taste. The tomatoes give the pesto a bright, slightly acidic base that pairs beautifully with the sweet corn.

Assembling the Flatbread

1. Pre‑heat Oven. Set your oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat. A hot surface ensures a crisp crust.
2. Shape the Dough. On a lightly floured surface, stretch or roll the pizza dough into a 12‑inch circle, about ¼‑inch thick. Transfer to a piece of parchment for easy handling.
3. Blind‑Bake. Brush the dough lightly with olive oil, then slide onto the preheated stone. Bake for 5‑6 minutes, just until the edges begin to set but the center remains pale. This step prevents sogginess once the toppings are added.
4. Layer Pesto & Corn. Remove the partially baked crust, spread a generous layer of tomato basil pesto, then scatter the grilled corn kernels evenly over the surface. The pesto acts as an adhesive, holding the corn in place.
5. Final Bake. Return the topped flatbread to the oven and bake for an additional 7‑9 minutes, or until the crust is golden brown and the pesto bubbles lightly at the edges. Watch for a deep amber color as a visual cue for doneness.
6. Finish & Serve. Remove from the oven, drizzle a tiny drizzle of olive oil if desired, sprinkle crumbled feta (if using), and garnish with fresh basil leaves. Slice into wedges and serve immediately while the crust is still crisp.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

Add a squeeze of fresh lemon juice over the finished flatbread for extra brightness. A pinch of red‑pepper flakes introduces subtle heat, and a drizzle of aged balsamic reduction adds a sweet‑tart contrast that elevates the overall flavor profile.

Common Mistakes to Avoid

Avoid soggy crust by not over‑loading the flatbread with pesto; a thin, even layer is sufficient. Also, don’t skip the blind‑bake step—without it the dough will become limp once the moist toppings are added.

Pro Tips

Variations

Ingredient Swaps

Replace the corn with grilled zucchini or sweet bell peppers for a milder sweetness. Swap tomatoes for roasted red peppers in the pesto for a smoky, deeper flavor. For a richer sauce, stir in a tablespoon of ricotta or a splash of heavy cream after blending.

Dietary Adjustments

Use a gluten‑free pizza crust or cauliflower‑based flatbread for a gluten‑free version. Omit the Parmesan and use nutritional yeast for a vegan twist, and substitute pine nuts with toasted pumpkin seeds for added crunch.

Serving Suggestions

Pair the flatbread with a crisp arugula salad dressed in lemon vinaigrette, or serve alongside a chilled cucumber‑yogurt dip. A glass of chilled rosé or a light pilsner complements the bright, smoky flavors perfectly.

Storage Info

Leftover Storage

Allow any leftover flatbread to cool completely, then wrap tightly in plastic wrap and place in an airtight container. Refrigerate for up to 3 days. For longer keeping, slice the flatbread, layer with parchment, and freeze in a zip‑top bag for up to 2 months.

Reheating Instructions

Reheat in a pre‑heated 350°F (175°C) oven for 8‑10 minutes, uncovered, to restore crispness. If you’re short on time, a skillet over medium heat works—cover for 2 minutes to warm through, then uncover to crisp the bottom.

Frequently Asked Questions

This Grilled Corn & Tomato Pesto Flatbread brings together smoky sweetness, herbaceous brightness, and a satisfyingly crisp crust in a single, easy‑to‑make dish. By following the step‑by‑step guide, mastering the quick pesto, and using the tips provided, you’ll achieve restaurant‑quality results at home. Feel free to experiment with toppings, crusts, or seasonings—cooking is an adventure, and this flatbread is a perfect canvas. Enjoy the burst of summer flavors with every bite!