Grilled Corn, Burrata, and Pesto Flatbread

Grill or Grill Pan Instructions:

1. Heat grill/grill pan over medium heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan and cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels.
2. Lightly brush the naan breads with olive oil on each side. Place it face down on the grill, flipping when grill marks appear, approximately 2-3 minutes.
3. Once flipped (with top side facing up), spread on the pesto, add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas. 
4. Cover and let cook for 4-6 minutes until burrata is melted. Garnish with basil, flakey salt, and red pepper flakes as desired.

Oven Instructions:

1. Heat a grill pan over medium-high heat. Lightly brush olive oil (or another oil of choice) across the ear of corn. Place the cob on the heated grill pan cook for 1-2 minutes on each side, rotating it as the corn becomes slightly charred on each side. Remove and let cool slightly. Slice off kernels. If you don't have a grill pan either, you can skip this step and just slice the kernels off of the ear of corn.
2. Preheat oven to 375°F (you can do this with a pizza stone inside if desired).
3. Take your naan flatbreads and spread pesto evenly between the two. Add the tomato slices, corn kernels, burrata, and the shallot evenly distributed between the two pizzas. 
4. Place the pizzas on a baking sheet or a heated pizza stone and bake for 12-15 minutes until edges are golden brown and the cheese has melted. Garnish with basil, flakey salt, and red pepper flakes as desired.