Summer’s Bounty Flatbread with Heirloom Tomatoes and Fresh Mozzarella
Corn, tomatoes and basil are flavors that always play nicely together.
![Summer Bounty Flatbread with Heirloom Tomatoes and Fresh Mozzarella](https://blog.sigonas.com/wp-content/uploads/2017/08/Summer-Bounty-Flatbread-with-Heirloom-Tomatoes-and-Fresh-Mozzarella-1024x683.jpg)
This is a delicious, quick and flavor-packed dish to make that requires just a few minutes of prep. Plus, chances are, if it’s summertime, you likely have all these ingredients already.
![Summer Bounty Flatbread with Heirloom Tomatoes and Fresh Mozzarella](https://blog.sigonas.com/wp-content/uploads/2017/08/Summer-Bounty-Flatbread-with-Heirloom-Tomatoes-and-Fresh-Mozzarella-320x320.jpg)
Summer’s Bounty Flatbread with Heirloom Tomatoes and Fresh Mozzarella
Ingredients
- 2 pieces large naan bread
- 1/4 to 1/2 cup Sigona’s marinara any will do
- 2 heirloom tomatoes a few slices of each
- 1 medium ear of corn kernels sliced off
- About 3 to 4 oz. fresh mozzarella cheese torn or sliced
- Salt and pepper to taste
- About 1/4 cup loosely packed basil leaves thinly sliced
- 2 Tbsp. freshly grated Parmigiano Reggiano
Instructions
- Preheat oven to 500°F.
- Spread an even layer of marinara on the top side of each piece of naan. Add a couple of slices of tomato to each, followed by pieces of torn or sliced mozzarella. Sprinkle the corn kernels on top of the cheese.
- Place prepared naan on a baking sheet and place in the oven. Bake for about 15 minutes or until cheese is melted and lightly browned.
- Sprinkle basil on top of the naan. Allow to cool about 5 minutes before slicing.