Recipe | Summer Veggie Flatbread
I have been obsessed with flatbreads as of late. I bake the pizza dough/flatbread/naan during my Friday prep so if I'm feeling lazy some evening all I have to do is preheat the oven and throw some toppings on to the flatbread. It doesn't get much easier. Flatbreads are a great go-to meal because you can make a couple at once so that everyone gets what they like and you can throw anything on top. I also love the combo of artichokes and caramelized onions on flatbreads. So good.
Over the summer I love adding zucchini, corn, and yellow squash onto flatbreads, just because those ingredients aren't as good the rest of the year. The flatbread recipe I have for you today includes two summer veggies; zucchini and corn, and of course I added some of my favorite bacon (
) all crumbled up just for an extra touch of deliciousness. This is a quick and simple recipe, especially if you prep the dough or flatbread ahead of time!
Summer Veggie Flatbread
1 cooked flatbread/pizza dough/naan bread
1 Tbsp olive oil
3 large spoonfuls ricotta
1 tsp minced garlic
1/4 cup corn, cooked
1/4 of a zucchini, sliced and quartered
1 slice bacon, crumbled
1 Tbsp shredded parmesan cheese
1 tsp chili powder
1 tsp fresh cilantro, roughly chopped
1. Preheat oven to 425° and spray a baking sheet with cooking spray.
2. Drizzle flatbread with olive oil. Drop the spoonfuls of ricotta on the flatbread and spread them out a little bit using the back of the spoon. Sprinkle the remaining ingredients on top, in the order listed.
3. Bake for 5-6 minutes or until cheese is melted. Serve immediately, each flatbread serves about two people.