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This delicious Sweet Corn Vegetable Flatbread made with fresh corn from Florida makes the perfect snack, meal or party dish!

Sweet Corn Vegetable Flatbread

This delicious Sweet Corn Vegetable Flatbread made with fresh corn from Florida makes the perfect snack, meal or party dish!

Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 flatbreads
Author Melissa Russo & David Blonsky, Apeiro Kitchen & Bar

Ingredients

  • 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
  •  

Instructions

  1. 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