This recipe for Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta is sponsored by Flatout Bread. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
Looking for a creative weeknight dinner that’s bold on flavor and light on the waist? Boom. Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta.
I always thought I was a pretty productive person. Full time teacher. Running this blog. And of course staying busy with all things related to co-owning a wedding photography studio. But man. I gotta tell you. This baby. She’s helping me take my productivity to a whole new level.
A full day to accomplish one or two things is now replaced with hurry up and get it done while the baby napping. But oh wait… Olivia has decided not to nap. Or she decided to just close her eyes for like 10 minutes. Ohhhhhh daddy, you had a plan for today? Well I just called an audible. Welcome to parenthood.
Luckily I have an amazing wife that gives me time every day to get some work done. Asheley, you’re awesome. And an awesome wife deserves someone to cook up dinner for her. Quickly, of course, considering we have a very tiny window to eat in between nursing, burping, changing, crying, and all the other unexpected joys of having a newborn 🙂
Thankfully this time of year, the grill is always open for business and summer produce is rocking. Boom. Instant kick-donkey dinner… Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta.
So if you are thinking… Chris, this sounds amazing except for the blueberries, you need to just trust me already and try it. I’ve been adding blueberries to savory dishes a bunch lately, and it’s pretty darn extraordinary. I learned the tip after having an amazing pasta dish with corn and blueberry at Flour + Water in San Francisco a few years ago. It was magical.
And sure, you could make this vegetarian by leaving out the bacon… but no. Bacon is amazing. Case in point, check out this meme.
I always judge the quality of a meal by how much Asheley leaves on the plate. She is pretty consistent with leaving a little bit on the plate usually… but when it’s licked clean, I know I hit on a gem of a recipe. Well, winner winner chicken flatbread dinner, this Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta was a heck of a success.
And with Flatout Artisan Thin Pizza Crust on hand, this dinner was extra easy, quick, and light on the waist. A quick snack or meal is always nearby with Flatout Flatbread. Hellow wraps, pinwheels, and pizza! And bonus, they are a good source of fiber, have 7g of fiber, and are all 130 calories or less!
Want to try Flatout Artisan Thin Pizza Crust? Get it cheaper with this $.50 off coupon!
Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
Looking for a creative weeknight dinner that’s bold on flavor and light on the waist? Boom. Grilled Summer Vegetable Flatbread with Blueberry, Bacon, and Lemon Ricotta.
Ingredients
- 4 Flatout Artisan Thin Pizza Crusts
- 8 strips bacon, cooked until crispy and chopped into bite-sized pieces
- 2 ears corn, husk and silk removed
- 1 1/2 cups cherry tomatoes
- 2 zucchini, sliced about 1/4” thick
- 1 medium onion, sliced about 1/4” thick
- 1 cup blueberries
- 1 cup ricotta
- 1 lemon, juiced
- 1 cup mozzarella, torn into bite-sized pieces
- Handful fresh basil, thinly sliced
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Boil corn in salted water for about 5-7 minutes. Remove and set aside. Meanwhile, preheat grill or grill pan on medium heat.
- Grill corn on all sides for a couple minutes, until grill marks are achieved. Grill zucchini and onion slices until tender, about 5-8 minutes. During the last minute of cooking, add cherry tomatoes to the grill (to avoid them falling through the grates, you can skewer them or wrap in aluminum foil). Briefly add pizza crusts to grill to toast. Cut grilled zucchini and onion into bite-sized pieces. Remove corn kernels and discard the cobs.
- In a small bowl, combine lemon juice with ricotta. Season with Kosher salt and freshly ground pepper.
- Spread each pizza crust with 1/4 cup of the lemon ricotta in an even layer. Top with grilled zucchini, onion, corn, and cherry tomatoes. Add bacon, blueberries, and mozzarella. Sprinkle with basil and drizzle with extra virgin olive oil. Season with Kosher salt and freshly ground pepper as desired. Devour immediately.
- Prep Time: 10 mins
- Cook Time: 15 mins
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Haha…I love that Baby Olivia called an audible on you. For a non-sports guy, that’s a pretty solid sports reference there. Maybe Baby O will be a sports superstar one day. I’m pulling for women’s soccer…or curling. In the meantime, you can find me happily chomping away on this flatbread. I’m a huge fan of Flatout, and this creation needs to appear on my back porch. And soon. #WolfpackBabies
Blueberries and bacon and veggies – now this sounds wonderful! But – “leave out the bacon” why – that’s just crazy talk! It’s ok – seeing y’all are juggling a newborn, I will take it that that was just a slip up! 🙂
No wonder the dinner was a success! It sounds absolutely amazing. Moreover,the incorporated blueberries sound just fantastic. And, Chris, who would ever ditch bacon? Just ridiculous. Well done, indeed!
★★★★★