Preheat grill to medium-high heat. Clean and oil grill grates.In a medium skillet over medium to medium-high heat, brown Italian sausage, breaking it up into bite-size pieces. Remove from heat and drain any fat.

Very lightly brush one side of each of the flatbread pizza crusts with olive oil. Add pizza crusts to hot grill grates, oil side down. It will only take a minute or two to get a nice, light char on the pizza crusts at this higher temperature. Remove crusts from grill. We like how this step adds a crispier overall texture to the pizzas, but feel free to skip this step to save a little time.

Next add ears of corn to hot grill grates, and rotate every minute or two until charred to your liking. I try to not overcook the corn to just achieve a good, quick exterior char only. Remove corn from grill. Let corn cool for a bit and then cut kernels off the cob.

Lower grill heat to medium-low.Place flatbread pizza crusts on work surface, grilled side up. Spread pesto over the top of each flatbread followed by about half of the cheese. Top with sausage, corn kernels, and sliced cherry tomatoes (I recommend using this tomato knife) and red onion (for very thin, even slices, I like to use a mandoline). Top with remaining cheese, and then grind a bit of black pepper over the top. Add some red pepper flakes, if you like.

Once grill temperature has lowered, place prepared pizzas onto the hot grill grates. Cook for 5 to 10 minutes, or until cheese is melty and starting to bubble. Grills usually have hot spots, so move the pizzas around to cook them evenly if needed. Serve hot.