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Grilled Corn & Zucchini Flatbread | Recipe


These flatbreads feature fresh corn kernels, sweet zucchini and crumbled feta atop a pillowy, whole-wheat crust. Serve as a hearty appetizer or pair it with salad for a satisfying meatless meal. Tip: Save time by substituting store-bought naan or pita bread for the pizza dough.

Grilled Corn & Zucchini Flatbread


For the grilled corn and zucchini flatbread:

  • 1 large ear corn, shucked
  • 2 small or 1 medium zucchini, halved lengthwise
  • 1 1/2 teaspoons olive oil, divided
  • Whole-wheat pizza dough, recipe follows  
  • 1/4 cup pizza sauce
  • 1/2 cup (2 ounces) crumbled, reduced-fat feta cheese
  • 2 tablespoons red onion, finely sliced
  • 1 teaspoon fresh thyme leaves  

For the whole-wheat pizza dough:

  • 1/2 cup warm (105°F) water
  • 1 (1/4-ounce) package active dry yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil, divided
  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt


For the whole-wheat pizza dough

Combine water, yeast, sugar and 1 teaspoon oil in a small bowl; let stand 5 minutes. Add remaining flour and salt, stirring until a soft dough forms.

Brush dough with remaining 1/2 teaspoon oil, turning until coated. Cover and let rise 1 hour. Meanwhile, prepare flatbread toppings.

For the grilled corn and zucchini flatbreads:

Preheat grill to medium-high heat (350°–450°F). Brush 1 teaspoon oil evenly over corn, and cut sides of zucchini. Grill 5–7 minutes, turning occasionally, until tender. Set aside to cool slightly. Cut corn from cob and set aside. Slice or chop zucchini; set aside.

After dough has risen for 1 hour, divide into 4 portions and roll into thin rounds on surface brushed with remaining 1/2 teaspoon oil. Place on greased grill grate and grill one side 1–2 minutes, covered, until puffed and slightly firm. Transfer to a cutting board, grilled side up.

Spread 1 tablespoon pizza sauce on cooked side of each crust. Arrange zucchini and corn evenly over sauce. Sprinkle each pizza with a tablespoon of cheese. Transfer to grill with a large spatula. Grill, covered, 3 minutes or until pizza is done and cheese melts. Transfer to plates and sprinkle with fresh thyme and onions.

One package mini naan or pita may be substituted. Grilling both sides is optional, but yields more flavor.

Nutrition Information

Serves: 4 |  Serving Size: 1 mini flatbread

Per serving: Calories: 246; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 7mg; Sodium: 309mg; Carbohydrate: 41g; Dietary Fiber: 5g; Sugar: 4g; Protein: 9g

Nutrition Bonus: Potassium: 227mg; Iron: 7%; Vitamin A: 10%; Vitamin C: 20%; Calcium: 4%

The post Grilled Corn & Zucchini Flatbread | Recipe appeared first on Under Armour.

(via MyFitnessPal Blog)

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