Corn Cilantro Pesto Pizza

corn cilantro pesto pizza

Abbey Sharp from Abbey’s Kitchen knows that healthy eating is all about making beautiful food with tons of colorful veggies and lean protein. Flatout flatbreads are the perfect thing for her trio of pizza recipes she makes outside on the grill. We love them all so much, there’s no way we can pick a favorite; it’s a win-win-win!

Abbey makes three delicious flatbread pizzas, so be sure to get the recipes for her other flatbreads: the Pear, Walnut and Blue Cheese Pizza, and BBQ Chicken Pizza with Pineapples and Red Onion. They will not disappoint!

This vibrant flatbread pizza is zesty, fun, and full of fresh flavor. A quick cilantro pesto lays a perfect foundation for briny feta cheese, cherry tomatoes, and slices of avocado.

Thanks, Abbey!

Serves: 1-2
Prep Time:
Cook Time:

Corn Cilantro Pesto Pizza


  • Pesto:
  • 2 cups cilantro
  • ½ cup almonds blanched
  • ¼ cup olive oil
  • ¼ cup feta cheese
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • Oil in an oil atomizer
  • 4 Flatout Artisan Thin Crust Pizza Flatbreads
  • 1 corn on the cob
  • 1 cup cherry tomatoes halved
  • 3/4 cup feta cheese crumbled
  • 1 avocado sliced
  • ¼ cup cilantro leaves


In a food processor, puree the cilantro, almonds, oil, feta, garlic and a pinch each of salt and pepper, to taste.
Preheat the grill to medium and lightly spritz the corn and Flatouts with the oil from an oil atomizer canister. Grill the corn over direct heat until charred, then add the flatbreads and cook over direct heat for 2 minutes or until just lightly toasted.
Remove the corn kernels with a sharp knife.
Transfer to a baking sheet and top with the pesto, tomatoes, corn kernels, and feta. Return to the BBQ and continue to bake for 3 to 4 minutes until the cheese starts to melt. Top with sliced avocado and cilantro.

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