Rainbow Feta Flatbread
- 1 premade flatbread or pizza crust (I used Stonefire artisan pizza crust)
- Olive oil
- 1 ear corn, cut off the cob, or 1 cup frozen corn, thawed
- 1 sweet potato, peeled and cubed
- 1 zucchini, cubed
- Coarse kosher salt and freshly ground black pepper
- 1/2 cup baby spinach
- 1 roma tomato seeded and diced
- 1/4 cup sliced red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup loosely packed fresh herbs such as basil, parsley, sage, or dill, roughly chopped
- Hummus (optional)
Instructions
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Preheat the oven to 400ºF. Place the corn, sweet potato, and zucchini in a single layer on a rimmed baking sheet. Drizzle lightly with olive oil and rub with clean hands to coat. Season with salt and pepper. Roast in the oven, stirring a few times, until soft and beginning to brown, about 35 minutes. Add the spinach in the last five minutes or so, the leaves will continue to wilt after baking.
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Meanwhile, brush the flatbread lightly with olive oil and bake according to package directions. I placed mine directly on the oven rack at 400ºF for 10 minutes.
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Top the baked crust with the roasted vegetables, fresh vegetables, feta, and herbs. Cut into slices and serve with hummus for dipping if desired.
See full post at The Live-In Kitchen
Rainbow Feta Flatbread from The Live-In Kitchen