1 1/2cupfrozen cornsave 1/2 cup for the flat bread topping
1cupfresh diced tomatoestomatoes on the vine, heirloom, cherry tomatoes
1/4cupfresh basil, thinly slices
1tbspfresh lemon juice
salt and pepper to tasteoptional
Preheat oben to 400 degrees and line a baking sheet with parchment paper or a silicone sheet.
Sweet Corn Puree
Add one cup of frozen corn to the food processor with and S blade. (Save the remaing corn for the flatbread toppings.) Pulse for a couple of 5-6 seconds to blend
Add in 1/4 cup of water or nondairy milk to create a creamy texture and blend. Scrap the sides of the food processor to help blend the puree. Add in a additional liquid to helpd create the puree if neccessary. You want a thick texture like baby food.
Set aside to make the flat bread.
Sweet Corn and Tomato Flatbread Assembly
Take the flatbread and spread a thin layer of the sweet corn puree.
Sprinkle on a thin layer of the chopped arugulas, tomatoes, corn and basil. Squeeze lemon juice over the flatbread. About 1/2 tbsp over each piece.
Salt and pepper to taste.
Add the flatbread to the bakong and bake in the oven 15-20 minutes.
This serves 2 to 4 people the flatbread. You can freeze any extra corn puree.