Whole Wheat Flatbread Pizza with Summer Produce

As fragrant basil, tender squash, and delightfully sweet corn appear in farmers markets and gardens, there is hardly a better time to eat seasonally. Most summer vegetables can hold their own with just a gentle drizzle of olive oil and vinegar. However, on days when you’re craving something studier than a salad, this ﬂatbread pizza is sure to do the trick.

Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Dinner, Vegetarian, Wheat, Affordable, Staff Favorites

Rating

Average: 0 (0 votes)

Active time

20 minutes

Total time

30 minutes

Yield

1 large pizza, 2 medium pizzas or 4 personal pizzas

Serving Size

1/4 recipe

Ingredients

1 pound whole wheat pizza dough (if using frozen, thaw beforehand)

4 ounces goat cheese

⅔ cup blueberries

2 ears corn, husked and kernels removed (about 1 cup of fresh kernels)

2 small yellow squash, sliced (about 2 cups)

2 tablespoons olive oil

Instructions

Preheat the oven to 450°F, or according to dough package instructions.
On a lightly ﬂoured surface, roll the dough out with a rolling pin to form a pizza crust shape. You may make one large pizza, 2 medium pizzas or 4 small pizzas.
Evenly crumble the goat cheese over the pizza dough, spreading it around with a knife or your ﬁngers.
Layer the pizza with blueberries, corn, and squash slices, then drizzle with olive oil.
Bake for about 12-14 minutes, or until the pizza reaches the desired level of doneness. The squash should soften and the crust should take on a more golden brown color.
Remove the pizza from the oven and top with fresh basil.

An Oldways/Whole Grains Council recipe and photo, courtesy of Kelly Toups. View the complete blog post here. This recipe is available for reproduction with credit. Hi-Res photos available upon request.