It's officially ONE month until summer!
Back to the flatbreads.
Like I said, they're super easy to make, especially if you take another shortcut and use store-bought pesto (I definitely did).
The star of this dish is by far the roasted corn. Roasting corn like this is me and my dad's favorite way of cooking corn, and although we do it all year long, it's always in its prime in the summer. All you do is roast sweet corn off the cob with some fresh jalapeños, olive oil, and a little salt and pepper... and I promise you it makes the corn taste magical-- like legit candy.
And eating it in the summertime makes it that much better.
And what better way to celebrate than with pizza...
Or a flatbread in this case. But let's be real, flatbreads are pretty much just "fancy" pizzas.
Regardless of what you call it, I have a super summery one to share with you today. And it's jam-packed with all the goods.
It's also probably the easiest flatbread you will ever make. I used my homemade pita as the dough, but you can always just use some storebought naan if you want to make things quicker and easier.
But before we get into this delicious recipe, let's talk a little bit more about the summer...
My last day of school was Thursday. So I'm celebrating multiple occasions right now. I can't believe I've almost made it to my last year of high school... time flies for sure. But let's not skip over the summer. I'm not ready for my senior year just yet.
I'm going on a little road trip to the west coast in a few days to celebrate my brother's college graduation. I'm so excited to travel somewhere new-- the last time I went anywhere on the west side of the country was four years ago when we took my brother to college for his freshmen year. So I'm definitely craving a little wanderlust. It's going to be a heavy food-related trip, with a couple of exciting events relating to cooking, so I'll make sure to post a ton about it.
The rest of summer is going to be kind of low-key, but that's okay! I'm looking forward to a laid-back couple of months.
I'm going on a little road trip to the west coast in a few days to celebrate my brother's college graduation. I'm so excited to travel somewhere new-- the last time I went anywhere on the west side of the country was four years ago when we took my brother to college for his freshmen year. So I'm definitely craving a little wanderlust. It's going to be a heavy food-related trip, with a couple of exciting events relating to cooking, so I'll make sure to post a ton about it.
The rest of summer is going to be kind of low-key, but that's okay! I'm looking forward to a laid-back couple of months.
Like I said, they're super easy to make, especially if you take another shortcut and use store-bought pesto (I definitely did).
The star of this dish is by far the roasted corn. Roasting corn like this is me and my dad's favorite way of cooking corn, and although we do it all year long, it's always in its prime in the summer. All you do is roast sweet corn off the cob with some fresh jalapeños, olive oil, and a little salt and pepper... and I promise you it makes the corn taste magical-- like legit candy.
And eating it in the summertime makes it that much better.
Pile it on some dough, add prosciutto, pesto, fresh herbs, and loads of cheese and you have yourself an insanely-delicious-perfect-for-summer flatbread... pizza... thing... or whatever you want to call it. It hits the spot regardless of its title.
Roasted Jalapeño Corn Flatbread
Makes 3 flatbreads
- 4 corn cobs- shaved off the cob
- 2 jalapeños- 1 de-seeded, 1 with seeds-- diced
- 2 tbs. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 3 Rosemary Pitas or naan
- any green pesto
- 1 1/2+ cups grated fontina cheese
- 6 pieces of prosciutto- chopped into strips
- about 1/3 cup grated parmesan
- olive oil
- dried oregano
- black pepper, fresh rosemary, sea salt, and more grated parmesan for topping
Preheat the oven to 400º.
Toss the corn, salt, pepper, jalapeños, and olive oil together and spread evenly on a baking sheet. Roast for about 20 minutes, toss, and roast for 5-10 minutes more, or until the corn is golden brown and caramelized. Let cool.
Lightly toast the flatbreads at 400º for about 3 minutes on each side.
Spread a couple of tablespoons of pesto on the toasted pita or naan bread, leaving about 1 inch of space around the edge. Sprinkle 1/2 cup (or more) of the fontina all over the pesto covered space on each flatbread. Layer about 1/3-1/2 cup of the roasted corn on. Place about 2 pieces of prosciutto (cut into strips) on each. Top with enough grated parmesan to thinly coat all of the toppings. Drizzle lightly with olive oil and a few pinches of dried oregano. Bake on a sheet pan at 400º for about 5-7 minutes or until the edges are golden brown. Broil for another 2-3 minutes or until the cheese is bubbly. Let cool on a wire rack before cutting and serving. Finish with black pepper, parmesan, fresh rosemary, and a pinch of sea salt.
XOXO
Cecilia A.
