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
- Use scissors to trim the silk end of the corn off. Leave the cob in the husk and place it in the oven.
- 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.)
- Spread the tomatoes and zucchini on a large baking tray lined with parchment paper.
- Drizzle with olive oil and sprinkle with garlic powder and salt. Stir to ensure the vegetables are evenly coated.
- Once the oven is preheated (it should take about 6-8 minutes), add the baking tray to the oven with the corn.
- Roast all the vegetables for 12-15 minutes until the tomatoes have released some of their juices and the zucchini is tender.
- Allow the corn to cool for a few minutes, then remove the husk and use a knife to separate the corn from the cob.
- 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. (I like to place a baking tray underneath to catch any falling vegetables.)
- Remove from the oven and season wtih salt and pepper to taste. Garnish with fresh basil and drizzle with balsamic glaze, if desired.