Everybody loves these flatbread pizzas loaded with colourful summer vegetables. This recipe makes 3 medium-sized pizzas ideal for quick lunch or an easy dinner.
Everyone love homemade pizza, but it takes a time to make it. These flatbread pizzas come together much faster and they are also delicious as the classic version. We love the topping of fresh mozzarella, shredded zucchini, sweet corn and roasted cherry tomatoes - real refreshing summer staff.
This pizza is ready in only 45 minutes, making it ideal for quick lunch or light dinner option. If you love these pizzas, you will surely love our sweet corn flatbread pizza and zucchini pancetta flatbread pizza.
The real fun comes with the toppings. This recipe calls for summer vegetables: ZUCCHINI, SWEET CORN and CHERRY TOMATOES - which together with fresh mozzarella makes these pizzas so delicious and tempting. As it baked, it gets so melty and toasty.
Each vegetables adds something to the pizzas, sweet corn gives sweetness, zucchini freshness while cherry tomatoes (previously roasted in the oven) brings that tangy flavour. These pizzas are cheesy, sweet, saucy and best of all: homemade.
The base of these individual pizzas are simple flatbreads which can be easily made. We don't use yeast in this recipe, just flour, baking powder, Greek yogurt, olive oil and salt. Just combine everything in a bowl and knead a soft dough, which is enough for 3 medium-sized pizzas.
Shape the flatbreads on a floured work surface then fry quickly on a frying pan until slightly puffed up. You have your base for the pizza ready!
Now, let's jump to topping. First roast cherry tomatoes (which we oiled and seasoned with salt and pepper) in the oven so they loose some water and get intensive flavour. Shred zucchini, season with salt, drain water and sauté them for a few minutes. Lastly, fry sweet corn on a frying pan for a few minutes.
Don't forget to cut mozzarella into smaller pieces. Use exactly the amount stated in the recipe - adding to much of it will make the dough soggy.
There is no special pizza pan or pizza stone required - you can bake them on regular baking tray. It's good to pre-bake flatbreads for a few minutes in the oven, before you top them - this way the crust will be crispy and delicious (don't forget to brush slightly flatbreads with olive oil).
Sprinkle mozzarella on flatbreads, then top with zucchini and corn and a finish with a couple of cherry tomato halves. Bake until the cheese is melted and edges of crust are brown and crisp. Your summer flatbread pizzas are ready to enjoy!
If you want to make these simple flatbread pizzas even quicker, make a pile of flatbreads in advance and freeze them. Wrap cooked flatbreads individually into into aluminium foil and place in a plastic freezer bag.
Once you want to prepare pizza, take flatbreads from the freezer, place them on the baking tray to thaw for a few minutes, brush with olive oil and bake in the oven on 200°C (392°F) for 3 - 4 minutes. Continue with topping as described in the recipe.
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