Prep time 15 minutes

Cook time 10 minutes


4 pita or 2 naan breads

8 Tbsp. Contadina® Pizza Squeeze, or Pizza Sauce

1 cup crumbled goat cheese, shredded mozzarella or feta

1 can (8.75 oz.) or 1 cup Del Monte® Whole Kernel Corn, drained

1/4 cup thinly sliced red onion

2 Tbsp. olive oil

Juice of 1/2 lemon (about 1 Tbsp.)

Kosher salt and black pepper

6 cups fresh arugula

Fresh basil leaves


  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place pita or naan on the baking sheet and spread 2 Tbsp. sauce on each pita or 4 Tbsp. on each naan. Divide the cheese, corn and onion evenly among the pizzas. Bake about 10 minutes until the bread edges are light golden brown and cheese has softened.

  2. Meanwhile, mix the oil with lemon juice and pinches of salt and pepper in a medium bowl. Add arugula and toss to combine.

  3. Top each pizza with arugula and basil before serving.

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