Here today with another fabulous summer flatbread recipe… corn & ranch flatbreads! We’ve got yummy flatbread loaded up with ranch, shredded mozzarella, shredded chicken breast, cherry tomatoes, roasted corn, feta, and fresh basil for a delicious tangy and veggie loaded combo. Serve this as dinner for two or as an appetizer for four!
Summer corn & ranch flatbread recipe:
summer corn & ranch flatbread
Ingredients
- 2 cobs fresh corn
- olive oil spray
- healthy pinch salt and pepper
- 1 (8-10oz) flatbread
- 3-4 tbsps ranch + extra for drizzling
- ½ cup shredded mozzarella
- ½ cooked and shredded chicken breast
- ¾ cup halved cherry tomatoes
- 4 oz crumbled feta
- freshly minced basil
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Coat a small baking dish with olive oil spray.
- Add the corn cobs to the prepared baking dish then coat them with olive oil spray along with a sprinkle of salt and pepper then roast until corn corn is golden, about 12-17 minutes, then remove from the oven. Once corn is cool enough to handle, slice off the roasted corn kernels.
- Lay the flatbread on the prepared baking sheet. Spread 3-4 tablespoons of ranch on the flatbread leaving a ½ inch border ranch-less as crust. Top ranch with shredded mozzarella then the shredded chicken, halved tomatoes, and roasted corn. Finally, sprinkle the crumbled feta over top then place flatbread in the oven to cook until the cheese is melted, about 10-15 minutes.
- Once done, remove from the oven then top with an extra drizzle of ranch plus freshly minced basil then slices and enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your summer corn & ranch flatbread in action. Peace, friends!
xx ab
p.s. more sweet recipes here!