This delicious Sweet Corn Vegetable Flatbread made with fresh corn from Florida makes the perfect snack, meal or party dish!
Course
Main Dish
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4flatbreads
AuthorMelissa Russo & David Blonsky, Apeiro Kitchen & Bar
Ingredients
1cupalfredo sauce
2cupsFlorida sweet corn
2zucchinisliced thin in circles
4small heirloom tomatoessliced thin
1small red onionshaved thin
1cupbaby arugula
2cupsshredded mozzarella cheese
1cuppesto sauce
4par-baked flatbreads
½cupolive oil
Instructions
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