- Yield: 4 Servings
Sweet Corn Vegetable Flatbread
Ingredients
- Sunshine Sweet Corn - 2 cups
- All-Purpose Flour - 1/2 cup
- Unsalted Butter - 1/2 cup
- Whole Milk - 2 cups
- Nutmeg - 1 teaspoon
- Parmesan Cheese - 2 cups, grated
- Roasted Garlic - 1/4 cup
- Zucchini - 2, sliced thin in circles
- Small Heirloom Tomatoes - 2, sliced thin
- Red Onion - 1, shaved thin
- Baby Arugula - 2 cups
- Fresh Mozzarella Cheese - 2 cups, small diced
- Pesto Sauce - 1 cup
- Par-Baked Flatbreads - 4
- Olive Oil - 1/2 cup
Instructions
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
Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar
