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When it comes to culinary delights, few dishes can match the vibrant flavors and fresh ingredients found in a Corn & Tomato Pesto Flatbread. This delightful recipe brings together the sweetness of corn, the juiciness of ripe tomatoes, and the aromatic essence of basil, all layered on a beautifully baked flatbread. Whether you're hosting a summer gathering, preparing a casual family dinner, or simply craving a deliciously unique dish, this flatbread is sure to impress with its colorful presentation and mouthwatering taste.

Corn & Tomato Pesto Flatbread

Discover the vibrant and delicious flavors of summer with this Corn & Tomato Pesto Flatbread recipe. Using sweet corn, juicy tomatoes, and aromatic basil, this dish is perfect for any occasion, from casual family dinners to summer gatherings. Not only is it visually stunning, but it’s also packed with nutrients. With its easy preparation and customizable ingredients, this flatbread will quickly become a beloved staple in your kitchen. Enjoy the fresh tastes of seasonal produce and the joy of homemade cooking!
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Ingredients
  

For the Flatbread:

2 cups all-purpose flour

1 teaspoon active dry yeast

¾ cup warm water (around 110°F)

1 teaspoon salt

1 tablespoon olive oil

For the Corn & Tomato Pesto:

1 cup fresh corn kernels (about 2 ears of corn)

1 cup cherry tomatoes, halved

1 cup fresh basil leaves

¼ cup pine nuts (lightly toasted)

2 cloves garlic, minced

½ cup olive oil

¼ cup grated Parmesan cheese

Salt and pepper to taste

For Toppings:

1 cup mozzarella cheese, shredded

Fresh basil leaves for garnish

Balsamic glaze for drizzling (optional)

Instructions
 

Prepare the Flatbread Dough:

    - In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.

      - In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.

        - Mix together until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

          - Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

            Make the Corn & Tomato Pesto:

              - In a food processor, combine the corn kernels, cherry tomatoes, basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until coarsely blended.

                - With the processor running, slowly add the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.

                  Assemble the Flatbread:

                    - Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.

                      - Once the dough has risen, punch it down and divide it into two equal pieces. Roll each piece into a flatbread shape about ¼-inch thick.

                        - Place the flatbreads on a baking sheet lined with parchment paper (or on the hot pizza stone).

                          - Spread a generous layer of the corn & tomato pesto over each flatbread, leaving a small border around the edges.

                            - Sprinkle the shredded mozzarella cheese evenly over the top of the pesto.

                              Bake the Flatbreads:

                                - Bake in the preheated oven for about 12-15 minutes or until the edges are golden and the cheese is melted and bubbly.

                                  - Remove from the oven and let it cool slightly. Drizzle with balsamic glaze if desired and garnish with fresh basil leaves.

                                    Serve:

                                      - Cut the flatbreads into slices and serve warm. Enjoy your vibrant and delicious Corn & Tomato Pesto Flatbread!

                                        Prep Time, Total Time, Servings: 30 minutes | 1 hour 30 minutes | Serves 4