Corn-Roasted Red Pepper Flatbread With Spicy Avocado Sauce Recipe
This corn-roasted red pepper flatbread with a spicy avocado sauce is the perfect appetizer to share with friends, especially when sweet corn hits its peak.
How to Make the Best Corn-Roasted Red Pepper Flatbread With Spicy Avocado Sauce
This corn-roasted red pepper flatbread is the perfect summer appetizer that celebrates fresh corn at its peak season. With its vibrant colors and bold flavors, this flatbread is as beautiful as it is delicious—ideal for sharing at casual gatherings or entertaining guests.
The star of the show is the spicy avocado sauce, a creamy and herbaceous condiment that brings heat and depth to every bite. Combined with smoky white cheddar, sweet corn kernels, and roasted red peppers, this flatbread strikes the perfect balance between crispy crust and flavorful toppings. The egg wash ensures a gorgeous golden finish that makes this appetizer look restaurant-worthy.
Whether you’re serving this at a summer party or making it for a casual weeknight dinner, this corn-roasted red pepper flatbread with spicy avocado sauce is sure to impress. Prepare the dough ahead of time, and you’ll have a gourmet appetizer ready in just 40 minutes.
Corn-Roasted Red Pepper Flatbread With Spicy Avocado Sauce
This corn-roasted red pepper flatbread with a spicy avocado sauce is the perfect appetizer to share with friends, especially when sweet corn hits its peak.
Ingredients
Spicy Avocado Sauce
Flatbread
Instructions
Prepare the Oven
- Forty-five minutes before you plan to bake the flatbread, place a pizza stone in a cold oven and heat to 500 degrees.
Prep the Dough
- At least 30 minutes or up to two hours before you top the flatbread, place the dough on a lightly floured countertop. Gently press down to slightly flatten. Cover with plastic wrap or a towel and let rest.
- Stretch the dough to make a long rectangle shape. You can use a rolling pizza or hand toss. To hand toss, lay the dough on top of your fists and pass around in a circular motion. As it starts to spread, don't be afraid to gently bounce in the air. Twist your wrists as you bounce to help the dough spin while airborne. You can also grab one end and let gravity pull the dough down and then repeat on the other side. This helps form a rectangle shape.
- Place a sheet of parchment paper large enough to hold the flatbread on a pizza peel or a rimless sheet pan. You can also use the back of a sheet pan if you don't have a peel or rimless pan. Sprinkle with cornmeal and place the stretched dough on top.
Assemble and Bake
- Spread the avocado sauce on the dough. Top with cheese and then corn and roasted red peppers.
- In a small bowl, whisk the egg and water together. Brush generously on the crust.
- Slide the pizza onto the stone. Bake for two minutes and then carefully remove the parchment paper. Close the oven door and bake until the crust is golden, another eight to 10 minutes.
- Remove from oven and let set for about five minutes. Cut and serve. Enjoy!
Notes
- Adjust the amount of olive oil in the avocado sauce based on your preferred consistency.
- For a milder sauce, remove the jalapeño seeds and membrane before chopping.