I adore a delicious flatbread for a light meal. Sometimes I even cut it up into small pieces and serve it as an appetizer. I switch up my flatbread toppings depending on the season. This Grilled Corn & Arugula Flatbread is one for your summer menu this year. I start the recipe with sweet corn and sauté it on the stovetop, or grill it on the grill. Giving the corn a little bit of heat really brings out the flavor and makes it all taste amazing. Then I assemble a delicious flatbread with fresh mozzarella and cherry tomatoes, and plenty of seasonings. When the cooked flatbread comes out of the oven I top it with a simple arugula salad and it’s ready!
The nice thing about flatbread is that you can easily start with naan or flatbread from the store and top it however you’d like. There’s no need to make dough from scratch, but you can if you have a recipe that you really like. I find this to be a real selling point when someone is unsure about making flatbread at home, the dough can be really intimidating. After that it’s simply a matter of assembling your toppings, using the freshest ingredients you can find.
I like this flatbread because it’s so fresh and seasonal. The arugula on top is a nice excuse not to make a salad, plus, my kids will eat it without thinking twice. Keep everything light and easy with this meal. You can enjoy it on its own, or with some grilled protein on the side. As I mentioned above, sometimes I cut it up into small squares and turn it into an appetizer for friends stopping by.
This summery pizza-like dish is bound to become a real favorite for you and your family. Enjoy!
Summer Corn and Arugula Flatbread Pizza
This recipe takes advantage of fresh summer corn and gives a refreshing touch with a lemon arugula salad. You’ll love how it tastes of pure summer!
Ingredients:
1/4 corn sauteed with oil
2 tablespoons olive oil, divided
Sea salt
2 flatbreads (or naan bread)
6 ounces fresh mozzarella, thinly sliced
2/3 cup cherry tomatoes, sliced
2 cups arugula
1 lemon, juiced
Instructions:
Preheat a convection oven to 425 degrees F.
Sautee the corn: Sautee the corn with 1 tablespoon of olive oil and a sprinkle of sea salt on medium-high heat for 2-3 minutes, or until slightly charred, stirring occasionally. Remove from heat.
Assemble the flatbreads: Place the flatbreads on a cookie sheet and brush each one with olive oil. Add the mozzarella, sliced cherry tomatoes, and corn.
Bake the flatbread for 12-15 minutes or until golden brown.
Make the arugula salad: In a small bowl, whisk together the lemon juice, olive oil and salt and pepper. Toss the arugula with the dressing.
Serve: Remove Flatbread from oven. Top each pizza with the arugula salad. Slice and serve.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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