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.