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This unlikely combo of strawberries and vegetables makes a delightfully different flatbread!
Prep Time 15 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine American
Servings 4


  • 1 can Pillsbury thin crust pizza dough or homemade dough or dough of preference
  • 1 cup Alfredo sauce {you can substitute mayonnaise or salad dressing}
  • 1 bunch fresh asparagus about 40 spears
  • 2-3 ears of fresh corn roasted*
  • 8 slices thick bacon cooked until crisp, broken into 1 inch pieces
  • 1 cup shredded Italian blend cheese
  • 2 oz. crumbled bleu cheese optional
  • 6-8 large strawberries tops removed and sliced
  • 2 green onion tops chopped for garnish


  • 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.


Can be cut into large squares for main dish, or smaller squares for appetizers
Keyword asparagus, bacon, corn, flatbread,, pizza, strawberries, summer meal