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Santa Fe-Style Mini Corn Pizzas

Pizza fanatics will love this spicy, Southwestern take on the Italian classic. Made in minutes, these mini pizzas work as an appetizer, snack or as a main course, and they are even great to eat on the go!

Recipe by Canned Food Alliance
texmex, lunch, nut free, vegetarian, fingerfood, christmas


  • 1 can (8 3/4 ounces) whole-kernel corn, drained
  • 1/2 cup chopped green onions
  • 12 large, canned pitted black olives, sliced
  • 1/2 cup shredded pepper jack cheese
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon chili powder
  • 3/4 cup prepared pizza sauce
  • 6 English muffins, split
  • Thyme or parsley sprigs, for garnish


  1. Heat broiler.
  2. Combine corn, green onions, olives, cheese, chiles and chili powder.
  3. Spread 1 tablespoon pizza sauce over the top of each muffin half and top with 1/4 cup corn mixture, spreading evenly to edges.
  4. Place topped English muffins on a baking sheet and broil until the cheese melts.
  5. Garnish with thyme or parsley.