Corn, Tomatoes and Sweet Plantains Flatbread Pizza

Busy times need clever lunches!  This is a nice idea for your everyday flatbread pizza because the sweetness of the plantains creates a good contrast with the salty flavors of the olives and cheese, but you can use any toppings you may have in hand.  The key for a crusty flatbread though is to brush some olive oil on both sides, set the oven to 425° and start heating the oven after you place the pizzas inside.  I always use a countertop oven for these.  If you are using a range oven, keep and eye on them for the last minutes.  If the toppings are burning too fast but the flatbread needs more time to get crusty, just drop the temperature to 400° or 375°.  Here’s the recipe per flatbread…

Corn, tomatoes and sweet plantain flatbread pizza
Ingredients per flatbread
Total time – 20 minutesPrep time – 10 minutes

Flatbread – 1
Olive oil – 2 Tsp
Marinara sauce – 2 to 3 TBSP
Fresh mozzarella – 4 slices plus some crumbles
Campari or small tomatoes, chopped in fourths – 2
Red onions – 4 to 5 thin rings
Black olives – 1 TBSP
Corn – 1 TBSP
Sweet plantains slices – 6
Fine sea salt and fresh ground pepper

Brush each side of the flatbread with the olive oil.  Spread the tomato sauce on one side of the flatbread.  Sprinkle a pinch of salt and pepper through the sauce.  Place the mozzarella slices across the flatbread and then sprinkle some crumbles on the areas without mozzarella.  Toss evenly the tomatoes, onions, olives, corn and sweet plantains.  Sprinkle a bit more of salt and pepper.  Place them in the oven and then start heating it to 425°.  After the oven reach the temperature, cook for 5 to 7 minutes more, until the cheese is bubbly and the flatbread is firm and crispy.


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