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