Description
Description Bright, easy, and slightly addictive, this flatbread features sweet summer tomatoes, crisp corn, melty mozzarella, and a sticky chili honey finish.
Ingredients
- 1 store-bought flatbread (or naan or pita)
- ¾ cup shredded mozzarella cheese
- ½ cup fresh or frozen corn kernels (thawed if frozen)
- 1 – 2 ripe tomatoes, sliced
- 1 tbsp olive oil
- 1 tsp Italian seasoning or dried oregano
- Pinch of salt and black pepper
- 2 tbsp honey
- ½ tsp red pepper flakes (adjust to taste)
- Fresh basil or parsley, chopped
- Extra drizzle of olive oil (optional)
Cook Mode Prevent your screen from going dark
Instructions
- Preheat oven to 400°F (200°C) and place flatbread on a baking sheet.
- Brush the flatbread with olive oil and sprinkle evenly with Italian seasoning, salt, and black pepper.
- Layer mozzarella cheese evenly over the flatbread, then scatter the corn kernels and arrange tomato slices on top.
- Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbread are golden and crisp.
- While the flatbread bakes, warm the honey and red pepper flakes in a small saucepan over low heat for 1–2 minutes.
- Once the flatbread is baked, drizzle the chili honey across the top and finish with chopped fresh basil or parsley and an optional extra drizzle of olive oil.
- Slice and serve immediately.
Notes
- Notes
- For crispy edges, preheat your baking surface. Adjust the amount of red pepper flakes to your taste.