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Spring Vegetable Flatbread


  • 1 thin crust refrigerated pizza dough sheet {Pillsbury}
  • 6-8 thin sandwich slices of Mozzarella cheese or 2-3 oz grated Mozzarella
  • 1 cup Alfredo sauce
  • 1-2 ears of fresh corn
  • 16-18 fresh asparagus spears
  • 1/2 red onion sliced


  • Unroll dough onto parchment lined baking sheet and reshape if necessary.
  • Lay mozzarella cheese slices evenly on crust or sprinkle grated Mozzarella evenly over crust.
  • Spread with an even layer of Alfredo sauce.
  • Cut kernels off of cobs and sprinkle evenly over sauce.
  • Break off tough ends of asparagus and arrange spears evenly on dough.
  • Arrange onion slices on dough and season to taste with salt and pepper.
  • Bake at 400 for 10-12 minutes or until crust is baked through and golden.
  • Cut into large squares for main dish or side dish or smaller squares for appetizers.