I love that summer yields such great varieties of veggies. It reminds me of summers in Lake Geneva Wisconsin when I was a kid. We used to spend all summer up there, it was the best summer vacation a kid could get! We would go to this little farm stand on the side of the road amidst fields as far as you could see of corn and buy sweet corn ears by the dozen! They had other produce as well but sweet corn was always my families favorite. I don’t know about you, but I can literally eat corn with everything in summer, in salads, on flatbreads, in appetizer dips, you name it! Maybe nostalgia is a part of it, or maybe it is because it is so dang good!
This flatbread is loaded full of summer veggie goodness and is bursting with flavor. The vibrant colors of the vegetables and the smell while it is cooking, ugghh just glorious! I think I even ate half of this flatbread by myself it is so addicting. To me flatbreads with fresh vegetables just represent a perfect light summer meal, the word Pizza just sounds too heavy right now. Especially since it is still in the 100 degree plus zone here in AZ. I know I mention the heat a lot recently, at least it is almost September which means only 8 more weeks until the heat subsides! Woo hoo!!
Anyway back to this amazing flatbread, it is super simple and quick to make. In a total of 30 minutes you have an amazing meal bursting with summer veggie goodness. So with all the craziness of back to school and homework whip up one of these delicious flatbreads and save yourself some time without scrimping on nutrition and flavor!
Ingredients:
- Naan bread (either a large one like I used from Stonefire or individual ones)
- 4 oz whipped cream cheese
- 2 oz Basil Pesto
- Half of a Yellow Bell Pepper, diced
- 3 oz sweet corn, from a can drained or cut fresh from the cob (cooked of course!)
- 1 Tomato, sliced thin
- 3 Green Onions, sliced
- 4 oz Shredded Mozzarella
- 2 oz Shredded Smoked Gouda
- Fresh Basil to garnish
Directions:
Preheat oven to 350 degrees
Place flatbread on baking sheet and spread the whipped cream cheese on top. Layer the pesto on top of the cream cheese. Start arranging the veggies on top of the pesto cream cheese. I start with the tomatoes, then Yellow Bell pepper then green onion and corn. Ensure that all veggies are spread out evenly.
Top veggies with shredded mozzarella and gouda cheese
Bake for 15 minutes
Remove from oven and let cool slightly before cutting
- Naan bread (either a large one like I used from Stonefire or 4 individual ones)
- 4 oz whipped cream cheese
- 2 oz Basil Pesto
- Half of a Yellow Bell Pepper, diced
- 3 oz sweet corn, from a can drained or cut fresh from the cob (cooked of course!)
- 1 Tomato, sliced thin
- 3 Green Onions, sliced
- 4 oz shredded Mozzarella
- 2 oz shredded smoked gouda
- Fresh Basil to garnish
- Preheat oven to 350 degrees
- Place flatbread on baking sheet and spread the whipped cream cheese on top. Layer the pesto on top of the cream cheese. Start arranging the veggies on top of the pesto cream cheese. I start with the tomatoes, then Yellow Bell pepper then green onion. Ensure that all veggies are spread out evenly.
- Top veggies with shredded mozzarella and gouda cheese
- Bake for 15 minutes
- Remove from oven and let cool slightly before cutting