Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Summer Flatbread Pizza
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Paper towels
- parchment paper
- Baking Sheet
- Oven
Ingredients
Farmers Market Ingredients
- 2 tomatoes, sliced
- 5 basil leaves, rolled up and cut into ribbons
- ½ cup fresh corn, cut off the cob
Grocery Store Ingredients
- 1 flatbread crust, 6" x 12"
- 1 Tbsp olive oil
- 8 oz mozzarella, sliced
- ¼ cup Asiago or Parmesan cheese, shredded
- 1 tsp salt
- Black pepper to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Place the tomato slices on paper towels, sprinkle with the salt, and let sit for 5 minutes to draw out some of the water.
- Preheat the oven to 400°F.
- Prepare the flatbread, or the crust of your choice, according to the package instructions.
- Place the flatbread on a piece of parchment paper on a baking sheet and brush it with the olive oil.
- Arrange the tomatoes on the crust, overlapping slightly.
- Add the mozzarella slices, then the corn and the basil ribbons.
- Sprinkle with the Asiago or Parmesan and season with black pepper.
- Bake for 10–15 minutes, until the cheese melts and starts to brown.
- Cool for 10 minutes before slicing and serving.
Notes
Substitutions
- Fresh Corn: Previously cooked corn on the cob.
- Flatbread Crust: Premade pizza dough or naan bread. Prepare the crust according to the package directions before adding toppings. Small naan makes great individual pizzas.
- Add other favorite pizza ingredients as desired.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
