PESTO CORN TOMATO FLATBREAD

INGREDIENTS

1 flatbread crust

1/4 cup basil pesto

1/2 cup cheddar cheese, grated

1/2 cup Monterey jack cheese, grated

1 ear corn, cut off cob

1/2 cup cherry tomatoes, halved

cilantro

lime

Directions

Preheat oven to 500F.

Place one flatbread crust on a parchment paper lined sheet tray. Spread the pesto evenly over the crust, leaving about a 1/4 inch crust around the edges. Top with both cheeses, then corn, and lastly the tomatoes.

Bake for 7-10 minutes, until cheese is bubbling and melted.

Garnish with cilantro and a squeeze of lime juice over the top. Serve hot.