Buttery naan bread topped with charred corn, bacon, spicy jalapeños and two types of cheese. YUM.
Recipe Notes:
1. While I used naan bread for my pizza, because it is too easy and delicious not to, you could absolutely use any kind of pizza dough you would like. If you are making your own dough, or using a store bought ball of pizza dough, the recipe below will yield one large pizza instead of 2 naan (individual sized) pizzas.
2. I grilled my corn for this pizza, and just in case you are new to grilling, I’ve included instructions on how I grill corn in the notes section of the recipe below. Conversely, you can prepare your corn on the cob however you would like, or you can use frozen (defrosted) or canned corn. 
3. If you don’t want your pizza to be spicy, make sure you remove the seeds and ribs from the jalapeños before adding them to your pizza. All of the spiciness of a jalapeno lives in the seeds and ribs, so you can control the spiciness by removing all, some, or none of them.
4. Cotija is a Mexican cheese and can be found at most grocery stores in the specialty cheese section. If you can’t find it, feta is a good substitution!
I used Mexican Fiesta Microgreens on my pizza, but any variety of microgreens will do.
5. If microgreens aren’t your thing or you can’t find them, arugula would be equally as delicious!
6. While I didn’t add it to the pizza you see photographed here, I highly recommend you add slices of avocado to your pizza! The rich creaminess adds a wonderful texture and flavor. Just make sure you add the avocado AFTER the pizza has done baking.
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Corn, Jalapeño and Bacon Flatbread
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crispy naan flatbread topped with cheesy goodness, charred corn, smoky bacon, and spicy jalapeños. A quick and satisfying weeknight meal.
Ingredients
- 2 Pieces Naan Bread
- 1 tbsp Olive Oil
- 1 oz (28 g) Bacon - cooked and diced
- 2 Pieces Jalapeños - sliced
- 1 Ear Sweet Yellow Corn - grilled and kernels removed
- 0.25 cups (59 ml) Red Onion - diced
- 2 cups (473 ml) Pepper Jack Cheese - freshly grated
- 0.5 cups (118 ml) Cojita Cheese - crumbled
- 1 cups (237 ml) Microgreens - loosely packed
- 2 tbsp Cilantro - roughly chopped
- 1 Lime
- Sliced Avocado
- Pepitas
- Halved Cherry Tomatoes
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place naan on the prepared baking sheet and drizzle evenly with olive oil.
- Top with half of the pepper jack cheese and half of the cotija cheese.
- Scatter the bacon, jalapeno, corn, and red onions on top.
- Add the remaining pepper jack and cotija cheese.
- Season generously with salt and pepper.
- Bake for 7-10 minutes, or until golden brown and the cheese is melted.
- Remove from oven and top with microgreens and cilantro.
- Add optional toppings, if using.
- Squeeze fresh lime juice over the top, slice, and serve.
Notes
- For extra smoky bacon flavor, cook the bacon until extra crispy before dicing.
- If you don’t have cotija cheese, substitute with another firm, salty cheese like feta or queso fresco.
- To make ahead, prepare the toppings (bacon, corn, jalapeños, onions) in advance and store separately. Assemble and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 flatbread
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 60
Frequently Asked Questions
Can I use frozen corn for the flatbread?
Yes, you can use frozen corn as long as it is defrosted before adding it to the flatbread.
What should I do if I want to reduce the spiciness from the jalapeños?
To reduce spiciness, make sure to remove the seeds and ribs from the jalapeños before adding them to your pizza.
Is there a substitute for Cotija cheese if I can’t find it?
Feta cheese is a good substitute for Cotija if you can’t find it in your local grocery store.
