Description
Bright, easy, and slightly addictive, this flatbread features sweet summer tomatoes, crisp corn, melty mozzarella, and a sticky chili honey finish.
Ingredients
Scale
- 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)
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
For crispy edges, preheat your baking surface. Adjust the amount of red pepper flakes to your taste.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: flatbread, tomato, corn, appetizer, chili honey, summer dish, easy recipe