Mozzarella, Prosciutto, Corn & Arugula Flatbread Pizza

Directions

1. Preheat the oven to 425°F and line a baking sheet.
2. Soak the corn in hot water in a medium bowl to plump it, then drain and pat dry with a towel.
3. Peel and mince the garlic, then combine it with a drizzle of olive oil in a small bowl.
4. Drain the corn and pat dry again to remove excess moisture.
5. Grate the mozzarella so it melts evenly.
6. Place the flatbreads on the baking sheet and brush them with the garlic oil.
7. Scatter mozzarella, corn, and prosciutto evenly over each flatbread.
8. Bake until the cheese is melted and the edges are lightly golden, about 5 minutes.
9. While the pizzas bake, wash and dry the basil and arugula; tear the arugula if needed and roll the basil into ribbons.
10. When the pizzas come out, top with arugula, basil ribbons, and a pinch of crushed red pepper.
11. Slice the flatbreads into wedges and divide between plates for serving.