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Picture of Summer Flatbread with Corn, Zucchini, and Pickled Peppers
american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3671 kcal 184 %
  • Fat 113 g 174 %
  • Saturated 59 g 297 %
  • Carbs 488 g 163 %
  • Fiber 25 g 99 %
  • Protein 172 g 344 %
  • Cholesterol 317 mg 106 %
  • Sodium 8051 mg 335 %
  • Calcium 3203 mg 320 %
  • Magnesium 405 mg 96 %
  • Potassium 2599 mg 55 %
  • Iron 34 mg 188 %
  • Zinc 17 mg 151 %
  • Phosphorus 2579 mg 368 %
  • Vitamin A 787 µg 87 %
  • Vitamin C 75 mg 83 %
  • Thiamin (B1) 6 mg 464 %
  • Riboflavin (B2) 4 mg 338 %
  • Niacin (B3) 45 mg 281 %
  • Vitamin B6 2 mg 148 %
  • Folate equivalent (total) 1288 µg 322 %
  • Vitamin B12 3 µg 142 %
  • Vitamin D 2 µg 12 %
  • Vitamin E 4 mg 26 %
  • Vitamin K 62 µg 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Summer Flatbread with Corn, Zucchini, and Pickled Peppers

Ingredients

  • 2 pounds pizza dough , homemade or store-bought
  • 1 cup mozzarella cheese , shredded
  • 1/2 cup whole milk ricotta cheese
  • 4 tablespoons Parmesan cheese , grated
  • 2 cloves garlic , minced
  • 6 basil leaves , chopped, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 2 small zucchini , thinly sliced
  • 2/3 cup fresh or frozen and thawed corn kernels
  • 4 tablespoons sliced pickled peppers

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