Sweet Corn Vegetable Flatbread
Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar
  1. Preheat the oven to 450 degrees.
  2. Lay out the flatbreads and spread alfredo sauce on each one. Sprinkle corn, layer zucchini and tomatoes.
  3. Scatter red onion and mozzarella evenly on top, then place in the oven, bake until crispy and the cheese begins to bubble.
  4. Cut the flatbreads into 10 pieces; top with the arugula.
  5. Drizzle with olive oil before serving.