Preparation
1. Preheat oven:
Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare garlic oil:
In a small bowl, mix olive oil with garlic powder until combined.
3. Assemble the flatbread:
Place flatbread on the baking sheet. Brush evenly with the garlic-infused olive oil. Layer provolone slices over the surface.
4. Add toppings:
Scatter sliced tomatillos, corn kernels, red onion, and cherry tomatoes evenly over the cheese. Sprinkle shredded mozzarella on top for extra melty goodness.
5. Bake:
Bake for 12–15 minutes, until cheese is bubbly and slightly golden and the flatbread edges are crisp.
Garnish & Serve:
Remove from oven and garnish with fresh cilantro and chives. Serve with avocado verde salsa or your favorite salsa for a full, robust flavor. Slice and enjoy immediately.
Additional Notes:
Use a pre-grilled corn or lightly char raw corn on a stovetop grill or broiler for extra smoky flavor.
Flatbreads around 10–12 inches long and 6–7 inches wide work best; make sure it’s thin enough to crisp but thick enough to hold toppings.
Optional: Add a light drizzle of olive oil after baking for extra shine and richness.
About the Recipe
A vibrant roasted corn and tomatillo flatbread layered with provolone and mozzarella cheese, red onion, cherry tomatoes, and cilantro, finished with garlic-infused olive oil. Perfect as a quick lunch, appetizer, or snack.
Ingredients
1 flatbread, approximately 10–12 inches long
6 slices provolone cheese
1 cup whole milk mozzarella, shredded
1–2 tomatillos, thinly sliced
1 ear grilled corn, kernels removed
½ red onion, thinly sliced
½ cup cherry tomatoes (sun gold), halved
2–3 tbsp olive oil
1 tbsp garlic powder
2 tbsp fresh cilantro, chopped
Optional garnish: chives, avocado verde salsa, or your favorite salsa