Leftover corn salad pizza

Contributed by Preston Maring, MD

Leftover corn salad pizza

R U kidding? IMSGITOT (I am so glad I thought of this). I am on the road this month to about 15 different Kaiser Permanente facilities to talk about the importance of good food, sustainable food, and the economics of eating good food at home rather than spending so much at restaurants. I also am doing some type of a cooking demo at these events.

Today I had some leftover corn salad from an earlier post and simply used it on a pizza with excellent results. A quick and delicious meal - somewhat high in fat so it isn't an everyday thing.

Servings: 6 slices


  • 1 ready made 12″ whole wheat pizza crust
  • Pizza sauce to cover (I used frozen homemade sauce)
  • 1-2 cups leftover corn salad
  • 1 cup grated part skim mozzarella


  1. Preheat oven to 425 degrees. 
  2. Top the crust with sauce, salad, and cheese. 
  3. Bake for 10-12 minutes.

Nutrition Information (per serving)

Per slice:

  • Calories: 116
  • Fat: 5 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 13 mg
  • Carbohydrate: 11 g
  • Fiber: 2 g
  • Sugars: 2 g
  • Sodium: 267 mg
  • Protein: 7 g