Sundried Tomato Pesto & Sweet Corn Flatbread

Sundried Tomato Pesto & Sweet Corn Flatbread


Prep Time: 15 Min
Cook Time: 20 Min

Yields: 6 Slices

WHAT YOU NEED

• 300g President's Choice Flatbread
• 1 Cob Fresh Sweet Corn
• Pepperoncini in Oil
• 9 Slices Pizza Mozzarella (*1)
• 1 Clove Garlic, sliced
• 1/2 Red Onion, sliced
• 1/2 Red Bell Pepper, sliced
• Crumbled Feta
• Pickled Hot Peppers
• Sundried Tomatoes
• Fresh Basil
• Fresh Parsley
• Dried Oregano
• ​Sundried Tomato Pesto (*2) 
• 1 C Fresh Basil
• 1/2 C Fresh Parsley
• 1 Lemon, juiced
• 2 Tbsp. Sundried Tomatoes, roughly chopped
• 1 Tsp. Pepperoncini In Oil
• 1/4 C Raw Walnuts
• 1/4 C Grana Padano, grated
• 2 cloves Garlic, crushed
• 1/4 Tsp. Red Pepper Flakes
• 1/3 C + 1 Tbsp. EVOO
• 1 Tbsp. + Water (more if needed to emulsify)
• 1/2 Tsp. Sea Salt

NOTES:
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(*1) - I use the balls of pizza mozzarella so when I say slices, I'm talking rounds. If you're using a brick for example, just cut enough to coat the flatbread.

(*2) - I ALWAYS have a jar of store bought pesto in my fridge. This flatbread is very simple without preparing the pesto from scratch, so don't be afraid to open the jar if you're looking to keep things quick.

DIRECTIONS

• Add all of the ingredients for the pesto to a blender and blend until creamy. You may need to add more water / oil to get it to an emulsified and creamy state. Transfer to a small bowl and set aside.
• Heat a grill pan on medium. Husk the corn and get as much of the silk off as possible. Spray the cob with cooking spray and place the cob on the grill. grill on all 4 sides to allow for some browning / blistering. Remove and cool before cutting the corn off of the cob.
• Preheat oven to 425 F
• Start by drizzling the flatbread with EVOO and brushing it around to coat entirely. Next, brush the base of the flatbread with the prepared sundried tomato pesto, leaving about a half an inch around the border for a crust. Place your sliced mozzarella and then start building with your toppings. Place some hot peppers, red onions, sundried tomatoes, sliced peppers, fresh basil, chopped parsley, & sliced garlic around the flatbread. Top with the grilled corn, crumbled feta, pepperoncini, and a good sprinkling of dried oregano.
• Bake on the bottom rack of your preheated oven for 8 - 12 minutes or until crust is golden and cheese is melted.
• Cut in to 6 equal sized pieces and garnish with additional herbs if desired. ENJOY!

HAPPY VEG