Take-out Tuesday, Summer Surprise Flatbread

the Painted Apron

4 years ago

My go to favorite meal is a one dish salad, casserole or flatbread

loaded with different ingredients,

with lots flavors and textures

Last week I made a flatbread topped with my favorite summer ingredients,

corn and strawberries, plus asparagus and bacon

😋

I partially baked the thin pizza crust dough,

then spread it with Alfredo sauce and asparagus

A sprinkling of fresh corn

Bacon

Cheese

AND

🍓 Strawberries 🍓

Sound crazy?

It’s crazy good!

SUMMER SURPRISE FLATBREAD

This unlikely combo of strawberries and vegetables makes a delightfully different flatbread!

Course Appetizer, Main Course

Cuisine American

Keyword asparagus, bacon, corn, flatbread,, pizza, strawberries, summer meal

Prep Time 15

Cook Time 10

Servings 4

Place crust dough on a parchment lined baking sheet, reshaping as necessary. Prick all over with tines of a fork. Bake crust according to package directions until it just begins to turn golden, about 7-8 minutes. This can be done ahead of time.
Break off tough ends of asparagus, rinse and wrap in a clean kitchen towel. Microwave for 1 minute on high and then immediately remove from towel to prevent further cooking.
Spread crust with an even layer of Alfredo sauce. Top with asparagus spears, corn and pieces of bacon. Sprinkle cheese over all and top with sliced strawberries. Bake at 400 degrees 10-12 minutes until golden and bubbly. Garnish with green onion tops. Cut into large or small squares to serve.
*roast corn in the oven in the husk for 1 hour at 350 degrees. Let cool and cut corn through the husk at base. Pick up ear by other end and shake to release corn from husk. Stand ears upright in a shallow bowl and slice through kernels from the top down with a sharp knife.