While corn and tomatoes are at their peak, whip up this no-fuss Corn and Tomato Flatbread for a scrumptious starter or main dish.
Corn and Tomato Flatbread
Makes 1 (15-inch) flatbread
Ingredients
- 2 ears sweet yellow corn
- 4 Campari tomatoes, quartered
- 1 tablespoon olive oil
- 1 (16-ounce) bag deli pizza dough
- 1 (7-ounce) package prepared basil pesto
- 1 (8-ounce) package burrata cheese, drained well and torn into pieces
- Fresh basil leaves, for topping
- Garnish: olive oil, sea salt flakes, coarse black pepper
Instructions
- Heat a cast-iron grill pan over medium-high heat.
- Add corn and tomatoes to pan, and grill, turning occasionally, until charred on all sides. Remove from heat and let cool slightly. Using a sharp knife, cut kernels from corn cobs, and set aside.
- Wipe grill pan clean and heat over medium-high heat.
- On surface coated with 1 tablespoon olive oil, roll pizza dough to a 15x7-inch oval. Carefully transfer dough to grill pan. Grill until browned on 1 side, 3 to 4 minutes. Turn and grill until browned on other side. Remove from pan. Top crust with pesto, burrata, corn kernels, tomato, and basil. Garnish with olive oil, sea salt, and pepper, if desired.
