This tasty flatbread is topped with the best summer vegetables including corn, zucchini, and tomatoes! Creamy ricotta and tangy goat cheese take this simple pizza to the next level!

summer vegetable flatbread
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I love flatbreads because they’re a simple, quick dinner, and also great for sharing! I love whipping up a couple of simple pizzas anytime I have a friend over. This one is a great way to make the most of summer produce, including fresh corn, zucchini, and tomatoes. While this recipe is loaded with vegetables, it’s surprisingly easy to make!

Ingredients & Substitutions

You can make the flatbread from scratch if you prefer, but store-bought flatbread works perfectly to keep things simple. My go-to is Stonefire Flatbreads, but Aldi and Trader Joe’s have great options too! I always keep some in my freezer so I can make this recipe anytime.

I used cherry tomatoes, zucchini, and fresh corn. If you want to save some time, you can use canned corn. It won’t be quite as flavorful but it still works great.

I liked the combination of creamy ricotta and tangy goat cheese, but you can also use mozzarella and/or feta cheese!

If you want to add more protein to this recipe, try using my 2 ingredient Greek yogurt pizza crust or my cottage cheese pizza crust. Both of these work well with this recipe and it’s a great way to add more protein to the meal.

Frequently Asked Questions

  • Can I halve the recipe to make one flatbread? Absolutely! I created the recipe to be designed for two flatbreads so that you can use a whole ear of corn and a whole zucchini, but feel free to save the extra veggies for later and just make one flatbread.
  • How should I reheat leftovers? You can warm the flatbread back up in the oven at 350 degrees for 3-4 minutes or pop it in the air fryer for 2-3 minutes until heated.
  • Can I use homemade flatbread? Yes! But I recommend baking the flatbread for a few minutes before adding the toppings so that you can get a crispy crust.

How to Make Summer Vegetable Flatbread

Use scissors to trim the silk end of the corn off. Leave the cob in the husk and place it in the oven.
Spread the tomatoes and zucchini on a large baking tray. Drizzle with olive oil and sprinkle with garlic powder & salt.
Roast all the vegetables for 12-15 minutes.
Divide the ricotta cheese evenly between the two flatbreads and spread into an even layer.
Top with the corn, zucchini, and tomatoes. Sprinkle with goat cheese.
Bake directly on the oven rack for 8-10 minutes until the crust is crispy.

What to Serve with Flatbread

This flatbread makes a great appetizer for a party, but we also love it as a main dish! Try pairing this flatbread with a kale salad or with my garlicky white beans for a little extra protein and fiber.

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Summer Vegetable Flatbread

Summer Vegetable Flatbread

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This tasty flatbread is topped with the best summer vegetables like corn, zucchini, and tomatoes! Creamy ricotta and tangy goat cheese take this simple pizza to the next level!

Ingredients

Units Scale
  • 1 ear of corn
  • 2 cups cherry tomatoes, halved
  • 1 small zucchini, chopped
  • 1 tbsp olive oil
  • 2 flatbreads or naan (roughly 5 x 10 inches each)
  • 6oz ricotta
  • 2oz goat cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 tsp freshly ground black pepper
  • Fresh basil leaves, for garnish
  • Balsamic glaze (optional)

Instructions

  1. Use scissors to trim the silk end of the corn off. Leave the cob in the husk and place it in the oven.
  2. Preheat the oven to 400 degrees. (Place the corn in the oven while the oven pre-heats to get a jump start on roasting the corn.)
  3. Spread the tomatoes and zucchini on a large baking tray lined with parchment paper.
  4. Drizzle with olive oil and sprinkle with garlic powder and salt. Stir to ensure the vegetables are evenly coated.
  5. Once the oven is preheated (it should take about 6-8 minutes), add the baking tray to the oven with the corn.
  6. Roast all the vegetables for 12-15 minutes until the tomatoes have released some of their juices and the zucchini is tender.
  7. Allow the corn to cool for a few minutes, then remove the husk and use a knife to separate the corn from the cob.
  8. Divide the ricotta cheese evenly between the two flatbreads and spread into an even layer.
  9. Top with the corn, zucchini, and tomatoes. Sprinkle with goat cheese.
  10. Bake directly on the oven rack for 8-10 minutes until the crust is crispy. (I like to place a baking tray underneath to catch any falling vegetables.)
  11. Remove from the oven and season wtih salt and pepper to taste. Garnish with fresh basil and drizzle with balsamic glaze, if desired.