Summer Veggie Cacio e Pepe Flatbread
Great as a patio menu addition or shareable appetizer. The cheesy, peppery white sauce gets a hint of sweetness from the corn and brightness from fresh summer vegetables, while lemon zest allows the whole dish to “pop”!
Ingredients per serving
Ingredients and steps to prepare
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Cracked Black Pepper 1.0 tsp
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Pecorino Cheese 0.25 cup
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Flatbread, whole wheat 1.0 each
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Tomato, sliced thin 1.0 ea
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Small zucchini, cubes or sliced 1.0 each
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Ears of corn, cleaned and boiled 1.0 each
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Basil leaves, packed 0.5 cup
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Lemon zest 0.5 each
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Extra virgin olive oil, for drizzling
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Red chili flakes
Preparation
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Ingredients and steps to prepare
- Preheat oven to 450F. Place the flatbread crust on a baking sheet.
- Combine prepared Knorr JAW Alfredo with freshly cracked black pepper and grated cheese.
- Top the flatbread crust with the prepared Cacio e Pepe sauce. Lay the tomato slices on the flatbread, then top with shaved zucchini and corn kernels.
- Bake for about 15 minutes or until the veggies start turning golden brown.
- Remove from the oven and top with basil leaves and lemon zest. Drizzle with olive oil, season with red chili flakes (if desired) and top with additional grated cheese.
