Some recipes just taste like summer, and this Fresh Tomato & Corn Flatbread with Chili Honey is exactly that. Sweet corn, juicy ripe tomatoes, and melty mozzarella on a golden, crispy flatbread—finished with a drizzle of spicy honey that takes it right over the top.
It’s the perfect mix of fresh and comforting, making it ideal for an easy weeknight dinner, a backyard appetizer, or a light lunch. And let’s be honest—the flavors are anything but ordinary!
What Is Fresh Tomato & Corn Flatbread with Chili Honey?
This is a simple but flavor-packed flatbread that features buttery sweet corn and sliced summer tomatoes baked onto a thin, crispy crust with mozzarella cheese. After baking, it’s drizzled with homemade chili honey for a spicy-sweet finish and sprinkled with fresh basil or parsley.
Think of it as a cross between pizza and an open-faced sandwich, but lighter, brighter, and perfect for warm-weather eating.
Why You’ll Love This Flatbread
- Fast and easy—ready in under 30 minutes
- Bold flavor combination—sweet, spicy, savory, and fresh
- Perfect for using summer produce
- Versatile—serve as dinner, lunch, or appetizer
- Beautiful presentation—great for sharing
What Does It Taste Like?
Each bite is layered with textures and flavors: crisp flatbread, creamy mozzarella, juicy tomatoes, sweet pops of corn, and a touch of heat from the chili honey. The drizzle of spicy honey gives just enough kick to balance out the sweetness of the corn and tomatoes.
It’s fresh, cheesy, slightly spicy, and totally addictive.
Benefits of Making This at Home
- Customize your toppings
- Use up garden tomatoes or leftover corn
- Healthier than delivery flatbread
- Great for kids and adults—everyone loves it
- No special pizza oven required!
Ingredients
Here’s what you’ll need for this Fresh Tomato & Corn Flatbread with Chili Honey:
For the Flatbread:
- 1 store-bought flatbread crust (or naan or pita)
- ¾ cup mozzarella cheese, shredded
- ½ cup fresh or frozen corn kernels (thawed if frozen)
- 1–2 ripe tomatoes, sliced
- 1 tbsp olive oil
- 1 tsp Italian seasoning or dried oregano
- Pinch of salt and black pepper
For the Chili Honey:
- 2 tbsp honey
- ½ tsp red pepper flakes (or to taste)
For Garnish:
- Fresh basil or parsley, chopped
- Extra drizzle of olive oil (optional)
Tools You’ll Need
- Baking sheet
- Small saucepan (for chili honey)
- Cutting board & knife
- Pastry brush or spoon (for oil)
Ingredient Swaps & Additions
- Cheese: Try feta, goat cheese, or burrata instead of mozzarella
- Veggies: Add sliced red onion or roasted bell peppers
- Protein: Add shredded rotisserie chicken or cooked bacon
- Flatbread base: Use gluten-free flatbread or cauliflower crust
- Chili honey shortcut: Use store-bought hot honey if you prefer
How to Make Fresh Tomato & Corn Flatbread with Chili Honey
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Place flatbread on a baking sheet.
- Brush with olive oil and sprinkle with Italian seasoning, salt, and pepper.
- Layer the toppings: Sprinkle mozzarella evenly over the flatbread. Top with corn kernels and tomato slices.
- Bake for 10–12 minutes, or until the cheese is melted and the edges of the flatbread are golden and crisp.
- Make the chili honey: While the flatbread bakes, warm honey and red pepper flakes in a small saucepan over low heat for 1–2 minutes. Remove from heat and let sit.
- Finish the flatbread: Drizzle the warm chili honey over the baked flatbread. Top with fresh basil or parsley.
- Slice and serve immediately!
What to Serve with This Flatbread
- A simple green salad with vinaigrette
- Fresh fruit or melon slices
- Iced tea or sparkling lemonade
- A crisp rosé or white wine
- Serve as a side to grilled chicken or shrimp
Tips for the Best Flatbread
- Use fresh summer tomatoes for the best flavor
- Drain tomatoes slightly before baking to prevent sogginess
- Bake directly on the oven rack for extra-crispy crust (place a baking sheet underneath to catch drips)
- Warm the honey gently—don’t boil it or it’ll thicken too much
- Slice with a sharp pizza cutter for clean edges
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 2 days
- Reheat: Bake in the oven at 350°F for 5–7 minutes to crisp back up
- Freeze: Not recommended—best enjoyed fresh
Frequently Asked Questions
Can I use frozen corn?
Yes! Just thaw it and pat it dry before adding it to the flatbread.
Is there a substitute for chili honey?
You can use plain honey or hot sauce with honey if you’re in a pinch.
Can I make this flatbread on the grill?
Absolutely! Grill the flatbread over medium heat for 3–4 minutes per side. Just watch carefully to avoid burning.
Conclusion
This Fresh Tomato & Corn Flatbread with Chili Honey is everything you want in a summer recipe—easy, fast, packed with fresh produce, and just the right balance of sweet and spicy. It’s perfect for casual entertaining, quick lunches, or those nights when you just don’t want to fuss with a full dinner.
One bite and you’ll see it’s flatbread, but better.
Nutritional Information (Per Slice – Approximate, based on 4 slices)
- Calories: 230
- Fat: 11g
- Carbs: 24g
- Protein: 9g
- Sugar: 5g
- Fiber: 2g
📸 Did you make this recipe? Tag me on Pinterest or leave a comment below—I’d love to see your flatbread creation!
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Fresh Tomato & Corn Flatbread with Chili Honey
- Total Time: 22 minutes
- Yield: 2–4 servings
- Diet: Vegetarian
Description
This Fresh Tomato & Corn Flatbread with Chili Honey is the perfect blend of sweet, savory, and spicy. Juicy tomatoes, sweet corn, and melty mozzarella are baked onto a crispy flatbread and drizzled with warm chili honey for a bold, fresh twist. Ready in under 30 minutes!
Ingredients
For the Flatbread:
– 1 store-bought flatbread (or naan or pita)
– ¾ cup shredded mozzarella cheese
– ½ cup fresh or frozen corn kernels (thawed if frozen)
– 1–2 ripe tomatoes, sliced
– 1 tbsp olive oil
– 1 tsp Italian seasoning or dried oregano
– Pinch of salt and black pepper
For the Chili Honey:
– 2 tbsp honey
– ½ tsp red pepper flakes (adjust to taste)
For Garnish:
– Fresh basil or parsley, chopped
– Extra drizzle of olive oil (optional)
Instructions
1. Preheat oven to 400°F (200°C). Place flatbread on a baking sheet.
2. Brush flatbread with olive oil and sprinkle with Italian seasoning, salt, and pepper.
3. Layer mozzarella cheese evenly over the flatbread. Top with corn and tomato slices.
4. Bake for 10–12 minutes, or until cheese is melted and the flatbread edges are golden.
5. In a small saucepan, gently warm honey and red pepper flakes over low heat for 1–2 minutes. Remove from heat.
6. Drizzle the chili honey over the baked flatbread and sprinkle with fresh basil or parsley.
7. Slice and serve immediately!
Notes
– For extra-crispy flatbread, bake directly on the oven rack (with a baking sheet below to catch drips).
– Substitute goat cheese, feta, or burrata for mozzarella if desired.
– Use store-bought hot honey as a shortcut for the chili honey.
– Store leftovers in the fridge for up to 2 days and reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: American, Summer-Inspired
Keywords: tomato corn flatbread, summer flatbread, chili honey pizza, easy flatbread recipe, vegetarian flatbread, spicy honey flatbread
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