Crystal Margarine Recipes
Prep: 25 mins (+ 25 min cook time + dough resting time)
Servings: 8 slices
Celebrate the best flavours of the summer season with this vibrant Tomato, Corn, and Zucchini Flatbread! Loaded with colourful garden-fresh vegetables and layered over a crisp, golden crust, this easy flatbread is the perfect way to showcase summer’s sweetest produce. Juicy tomatoes, tender zucchini, and bursts of sweet corn come together in every bite, creating a delicious combination that’s both light and satisfying.
Whether you’re serving it as a casual weeknight dinner, a sunny lunch on the patio, or a crowd-pleasing appetizer for friends and family, this flatbread delivers fresh flavour with minimal effort. Fresh, savoury, and bursting with seasonal goodness, this Tomato, Zucchini, and Corn Flatbread is summer comfort food at its finest.
For more fresh baking inspiration, visit @crystal_margarine on Instagram.
ingredients
Dough
1 1/2 cups
all-purpose flour
1/2 tbsp
granulated sugar
1 tsp
instant yeast
1 tsp
salt
2 tbsp
Crystal Margarine, chilled
1/2 cup
cold water
Toppings
1/2 small
zucchini, thinly sliced
1/2 ear
sweet corn, shucked and removed from the cob
1/2 cup
cherry tomatoes, halved
2 tbsp
Crystal Margarine, melted
to taste
salt + black pepper
Assembly + Baking
1/4 cup
alfredo sauce (homemade or store bought)
1/2 cup
mozzarella cheese, grated
1/2 cup
Parmesan cheese, grated
1/4 cup
fresh oregano, roughly chopped
directions
Dough
In a medium bowl or stand mixer fitted with a dough hook, combine the flour, sugar, yeast, salt, Crystal Margarine, and cold water. Mix on medium speed until a cohesive, slightly sticky dough forms.
Transfer the dough to a lightly floured surface and knead briefly until smooth. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for about an hour, or until doubled in size.
Toppings
Preheat your oven to 400°F. Toss the zucchini, sweet corn, and cherry tomatoes with the Crystal Margarine, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until the vegetables start to take on some colour. Set aside.
Assembly and Baking
Increase the oven temperature to 500°F.
Line a baking sheet with parchment paper. Punch down the risen dough and stretch or roll it out into a rough oval shape about ¼” thick directly on the parchment.
Spread a thin layer of alfredo sauce over the dough. Top with mozzarella, Parmesan, and the roasted vegetables.
Bake for 10-13 minutes, or until the crust is golden and the cheese is melted. Remove from the oven, top with oregano, and serve immediately.
