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Pizza Dough Tostadas

Pizza Dough Tostadas with Italian Street Corn

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Mexican tostada meets Italian pizza in this epic mashup of food titans. The result? Fried pizza dough. Heaps of pesto-sautéed grape tomatoes and spinach add layers of flavor and texture to the cheesy tostadas in this Encore meal. Of course, a dinner this good needs an equally sensational side: creamy, basil-infused street corn is just the ticket.
  • Stovetop Only
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 880
  • Protein 24g
  • Total Carb 83g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    • 12 ounces
    • pizza dough
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • basil
    • 1/4 ounce
    • basil
  • oregano
    • 1/8 ounce
    • oregano
  • flour
    • 1 tablespoon
    • flour
  • shredded mozzarella cheese
    • 3 ounces
    • shredded mozzarella cheese
  • corn
    • 2 cups
    • corn
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • baby spinach
    • 2 ounces
    • baby spinach
  • pesto
    • 2 tablespoons
    • pesto

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • rolling pin (optional)
  • 12" large nonstick pan with lid
  • aluminum foil
  • 10" medium pan


Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Let pizza dough soften at room temperature. Rinse all produce. Halve tomatoes. Roughly chop basil and oregano leaves, keeping herbs separate and discarding stems.

  2. Roll Out Doughs

    Roll Out Doughs

    Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Divide pizza dough into 4 equal pieces. Roll or stretch each dough into a circular shape, rotating frequently and working from center to edges, until ⅛-inch thick. Don't worry if your tostadas aren't perfect circles—they'll still be delicious!

  3. Fry Pizza Dough Tostadas

    Fry Pizza Dough Tostadas

    Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, reduce heat to medium and add doughs, working in batches and adding oil in between as needed. Fry until browning on bottom, 5 minutes. Flip tostadas and top with mozzarella. Cover pan to melt cheese, 5 minutes more. Transfer to a paper towel-lined plate, cover with foil, and set aside.

  4. Make Italian Street Corn

    Make Italian Street Corn

    While tostadas fry, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add corn and sauté, stirring, to warm through, 2-3 minutes. Transfer to a large bowl, reserving pan for next step. Add mayonnaise, Parmesan, oregano, half of basil, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired to bowl with corn, and stir to combine. Cover with foil to keep warm until ready to serve.

  5. Sauté Vegetables

    Sauté Vegetables

    Wipe pan from corn clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add spinach, tomatoes, and remaining basil, and sauté, stirring, until spinach is dark green and wilted, 2-3 minutes. Stir in pesto to combine, and season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.

  6. Plate Pizza Dough Tostadas

    Plate Pizza Dough Tostadas

    Divide pizza dough tostadas between serving plates, spoon over sautéed vegetables, and serve with Italian street corn on the side. Dig in!

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