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.
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
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.
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