Summer Flatbread with Corn Zucchini and Pickled Peppers
Summer Flatbread with Corn Zucchini and Pickled Peppers

This delicious and easy to make flatbread is filled with corn, zucchini and pickled peppers. Make the dough ahead of time and you’re ready for weeknight dinner!

When my friend Jenny first moved to Portland, I took her to Ken’s Artisan Pizza where we enjoyed some truly amazing cakes.

My favorite was a perfectly seasonal summer pizza topped with zucchini, corn, and pickled peppers. While Ken’s was topped with ricotta salad, I opted for a creamy, salty, and cheesy mix of fresh ricotta, parmesan, and mozzarella.

The dough is our Easy No-Knead Pizza Dough recipe, and it bakes up wonderfully chewy and bubbly. It’s even better if you can let it sit in the fridge for a day or two before making your flatbread.

I enjoy this flatbread on its own as an appetizer or paired with a simple green salad for lunch or dinner. It also goes well with a glass of dry white wine or a sparkling Pilsner.

Pizza vs Flatbread

In the debate about what constitutes a flatbread versus a pizza, you will sometimes see the explanation that flatbreads are made from unleavened dough while pizzas are made from yeast dough. However, this is not always the case.

Another “known” difference is that pizzas are often round while flatbreads tend to be oblong, but again, that’s not always the case. I’ve seen a lot of flatbreads made on pizza dough and they can vary in shape (as can pizzas).

One thing that makes flatbreads stand out most of the time is that they’re not made with your typical red sauce + cheese + toppings pizza combo. Usually, flatbreads are lighter on the toppings and lack a layer of sauce or are drizzled with olive oil.

How to shape flatbread

Shaping the pizza dough for these oval flatbreads is far more forgiving than trying to create a perfect round for pizza. The more irregular they are shaped, the more charming and rustic they end up looking. It’s also a fun activity for kids to get involved in the kitchen.

  • Use plenty of flour to keep the dough from sticking to the board or your hands as you shape and stretch.
  • To shape the dough, alternately tossing it and using a rolling pin until it relaxes and stretches to the desired size.

What’s in this flatbread!

Consider this recipe the base recipe. You can use it as a starting point for other ingredients. Here are the flavor combinations I like to use when making summery flatbreads.

Cheese: I like to mix up a cheese mix to top my flatbreads – the combination of mozzarella, ricotta and parmesan creates a nice balance. I also add garlic and basil to the cheese mixture for an even tastier base.

toppings: In summer, the vegetarian topping combination of zucchini, corn and peppers is unbeatable.

Pepper: The oil-filled pickles I sprinkle on top are a local Pacific Northwest brand called Mama Lil’s. Any pickled peppers work well – just go with whatever spice level you like. Commonly available sliced ​​mezzetta jalapeño peppers come in spicy and “tame” varieties, and you can find mild and hot versions of other pickled peppers as well.

Flatbread swaps and substitutions

This flatbread recipe is perfect for summer, but of course it can also be made with other combinations of seasonal ingredients. Get creative and use a combination of your favorite seasonal produce and it’s hard to go wrong.

  • In the autumn: Swap chopped sage for basil and use diced roasted butternut squash and sliced ​​mushrooms for toppings.
  • For the spring: Top your flatbreads with asparagus, peas and spring onions.
  • For the winter: Try a topping of thinly sliced ​​golden potatoes, Gruyere cheese and thyme, and arrange slices of ham on the flatbread after baking.

How to store leftover flatbread

Just like leftover pizza, you can easily reheat leftover flatbread for lunch the next day. Refrigerate any leftovers in a tightly sealed container or wrapped tightly in plastic wrap. I wouldn’t keep it longer than a day or two as the crust can dry out if stored longer.

To reheat, I pop a few slices in the toaster for about five minutes until hot. You can also reheat leftover flatbread in a skillet on the stovetop over medium-low heat until heated through.

Summer flatbread with corn, zucchini and pickled peppers

preparation time
20 minutes

cooking time
20 minutes

total time
40 minutes

up to 6 servings

4 flatbreads

This recipe uses our No Knead pizza dough. You can make it in the morning or up to 48 hours in advance.


  • 2 lb Pizza doughhomemade or store bought

  • 1 Cup mozzarella cheese, shredded

  • 1/2 Cup Whole milk ricotta cheese

  • 4 tablespoon parmesan cheesegrated

  • 2 cloves garlicchopped

  • 6 basil leaveschopped, plus more for garnish

  • 1/2 teaspoon kosher salt

  • 2 small zucchinithinly sliced

  • 2/3 Cup fresh or frozen and thawed corn grits

  • 4 tablespoon cut Pickled peppers


  1. Prepare the dough, preheat the oven and prepare the baking sheet:

    If you’re making the pizza dough from scratch, do this first. You can make it up to two days in advance or in the morning if you want to have the pizza for dinner the same day.

    Line 2 baking sheets with parchment paper. Preheat oven to 425°F.

  2. Shape the flatbreads:

    Place the prepared pizza dough on a floured work surface and divide into four pieces.

    Working with one ball of dough at a time, using a rolling pin and your hands, stretch and shape the dough, shape into a rough oval about 6 inches wide and 12 inches long. Place the dough on a parchment-lined baking sheet and repeat with the remaining pieces of dough to make four flatbreads.

    Two flatbreads should fit on each baking sheet.

  3. Make cheese mix:

    In a medium bowl, combine mozzarella, ricotta, parmesan, garlic, basil, and salt. Put aside.

  4. Assemble the flatbreads:

    Use your hands to spread the cheese mixture evenly over the flatbreads, then top with the zucchini, corn, and pickled peppers.

  5. Bake the flatbreads:

    Bake the flatbreads until the cheese is blistered and browned and the crust is browned on the bottom and edges, about 20 minutes. Rotate your baking sheets halfway through baking to help the flatbreads bake evenly.

  6. Garnish, slice and serve flatbreads:

    Remove the flatbreads from the oven and garnish with fresh basil leaves. Cut each flatbread into four slices and serve immediately.

nutritional information (per serving)
502 calories
14g Fat
76g carbohydrates
17g protein
Previous articleSheet Pan Hawaiian Chicken
Next articleRotisserie Chicken Noodle Soup
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!