Print
Vegetable Flatbread with Flatout

Summer Vegetable Flatbread

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Description

An easy summer flatbread featuring all the great summer produce and topped with a nice layer of cheese. 


Scale

Ingredients

  • 1/4 cup sliced red onion
  • 1/2 cup sliced red pepper
  • 2 to 3 tablespoons minced chile pepper
  • 1 ear sweet corn (kernels removed)
  • 1 medium just-ripe tomato (thinly sliced)
  • 2 Flatout Pizza Crust (enough for two people)
  • 1/3 to 1/2 cup roasted tomato sauce
  • 2 tablespoons fresh minced basil
  • 1 tablespoons fresh minced chives
  • 2 teaspoons fresh minced oregano
  • 3 to 4 ounces shredded mozzarella

Instructions

  1. Prepare the vegetables as needed.
  2. Place the crusts on a sheet tray and cook according to directions to prepare. Spread a couple tables of sauce over the top then layer tomato slices on top. Sprinkle the corn mixture evenly over both crust followed by the herbs, then cheese.
  3. Bake until the cheese has melted and browned, 10 to 12 minutes. Remove from oven and let cool slightly before cutting.

Notes

Tips & Tricks: Switch this up and use pizza dough divided into two then bake at 475˚ for 12 to 15 minutes, just long enough to melt the cheese.

Nutrition: see the information.


Nutrition

  • Calories: 853
  • Sugar: 11.3
  • Sodium: 1964
  • Fat: 20.2
  • Carbohydrates: 134
  • Fiber: 10.1
  • Protein: 34.7
  • Cholesterol: 39.2