Farmer's Market Pizza

Best pizza of all time.  I have never thought to put corn on pizza and was kind of in a toss up when I was actually doing it.  It however turned out fabulous.  As I always mention I love creating new things in the kitchen and generally like trying new stuff... so I was super excited about how it was going to turn out!

1 tablespoon olive oil                                             Cooking spray

1 cup thinly sliced red onion                                    2 teaspoons fresh oregano

1 thinly sliced red bell pepper                                  1 cup grated parmesan cheese

5 garlic cloves, thinly sliced                                     1 cup cherry tomatoes, halved

1 cup fresh corn kernels                                         1/3 cup crumbled feta cheese

1 square Flatbread, 12 x 8 in                                    1/3 cup fresh basil leaves

Preheat oven to 425°. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion to pan; cook for 3 minutes, stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.

Remove pan from oven. Coat the pan with cooking spray. Place flatbread on pan, spread olive oil evenly on top and sprinkle with fresh oregano.  Sprinkle with parmesan cheese.  Spread the corn mixture evenly over cheese. Bake at 400° for 12 minutes. Arrange tomatoes, feta, and basil evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven. Cut into 8-10 slices.  Serve.