Sweet Corn Vegetable Flatbread
Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar
Course
Appetizer
,
Main Dish
Cuisine
American
,
Italian
Ingredients
4
par-baked flatbreads
1
cup
alfredo sauce
2
cups
sweet corn
2
zucchini
sliced thin in circles
2
small heirloom tomatoes
sliced thin
1
red onion
shaved thin
2
cups
fresh mozzarella cheese
shredded
2
cups
baby arugula
1/2
cup
olive oil
Instructions
Preheat the oven to 450 degrees.
Lay out the flatbreads and spread alfredo sauce on each one. Sprinkle corn, layer zucchini and tomatoes.
Scatter red onion and mozzarella evenly on top, then place in the oven, bake until crispy and the cheese begins to bubble.
Cut the flatbreads into 10 pieces; top with the arugula.
Drizzle with olive oil before serving.