Sweet Corn Vegetable Flatbread
This delicious Sweet Corn Vegetable Flatbread made with fresh corn from Florida makes the perfect snack, meal or party dish!
This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Did I ever tell you about the love affair I have for flatbread pizza
This Sweet Corn Vegetable Flatbread is another delicious flatbread recipe
. And…it’s topped with one of my favorite vegetables – corn.
Fresh corn is definitely one of those vegetables many of us look forward to during the summer. Living on a large fruit and vegetable farm, I tend to get a little fussy about my fresh produce. When our own corn is not in season, I always look for Sunshine Sweet Corn from Florida in the grocery store. Sunshine Sweet Corn is non-GMO, extra tender, and regulated for quality control. It is available now so we don’t have to wait until summer to enjoy it! Sunshine Sweet Corn is your best guarantee for delicious, sweet tasting corn in April and May.
When it comes to the flatbread itself, you can either make your own, use frozen pizza dough or purchase pre-made flatbreads (or naan). Since I was looking for a quick weeknight meal when I made this recipe, I purchased the pre-made flatbreads this time around. Either way, flatbread is so easy to throw together.
I used the recipe from the Sunshine Sweet Corn website and adapted it slightly. The recipe makes four individual flatbreads or one large one. I cut about two cups of corn off three ears of corn. Spread a layer of jarred alfredo sauce and then top with tomatoes, zucchini, sliced onions and the corn. Top with a generous amount of mozzarella cheese (the more the better for me).
After the flatbread is done baking, add a little pesto and fresh arugula to the top. Slice it however you like and enjoy! I will tell you that it is probably best to share with your family, but this recipe is so good that it may be hard to.
This delicious Sweet Corn Vegetable Flatbread made with fresh corn from Florida makes the perfect snack, meal or party dish!
- 1 cup alfredo sauce
- 2 cups Florida sweet corn
- 2 zucchini sliced thin in circles
- 4 small heirloom tomatoes sliced thin
- 1 small red onion shaved thin
- 1 cup baby arugula
- 2 cups shredded mozzarella cheese
- 1 cup pesto sauce
- 4 par-baked flatbreads
- ½ cup olive oil
- Pre-heat the oven to 450 degrees F. Lay out the flatbreads and spread 2 oz. of alfredo sauce on each one. Then sprinkle the corn, layer the zucchini and tomatoes. Scatter the red onion and mozzarella evenly on top as well, then place in the oven and bake until crispy and the cheese begins to bubble - about 15 minutes. Cut the flatbreads into pieces and the top with the arugula, drizzle with olive oil
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