Sweet Corn Vegetable Flatbread

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Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar


  • Parmesan Cream
  • ½ cup all-purpose flour
  • ½ cup unsalted butter
  • 2 cups whole milk
  • 1 teaspoon nutmeg
  • 2 cups grated Parmesan Cheese
  • ¼ cup roasted garlic
  • 2 cups Florida corn
  • 2 zucchini, sliced thin in circles
  • 4 small heirloom tomatoes, sliced thin
  • 1 red onion, shaved thin
  • 2 cups baby arugula
  • 2 cups fresh mozzarella cheese, small diced
  • 1 cup pesto sauce
  • 4 par-baked flatbreads
  • ½ cup olive oil


Pre-heat the oven to 450 degrees F. Lay out the flatbreads and spread 2 oz. of Parmesan cream on each one. Then sprinkle the corn, layer the zucchini and tomatoes. Scatter the red onion and mozzarella evenly on top as well, then place in the oven and bake until crispy and the cheese begins to bubble. Cut the flatbreads into 10 pieces and the top with the arugula, drizzle with olive oil

Number of servings (yield): 4 People

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