BBQ Corn Flatbreads
with Arugula & Crispy Onions
Fragrantly spiced BBQ sauce adds depth and complexity to this simple supper. Crispy, crunchy onions and peppery arugula complement chewy, sprouted grain flatbreads and tender, sweet corn for a satiating, hearty, high-protein dinner.
Nutrition (per serving)
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INGREDIENTS
- 2 flatbreads
- 1/4 cup Bali BBQ Sauce
- 1 ear of corn, husked and kernels cut off the cob
- 2 scallions, trimmed and thinly sliced
- 2 oz baby arugula
- 2 tbsp seasoned rice vinegar
- 2 tbsp crispy onions
- 1 tbsp olive oil*
- 1 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Place flatbreads on baking sheet and toast until warmed through and lightly crisped, about 2 minutes.
Flip flatbreads over, brush each with ½ tsp vegetable oil, and spread evenly with BBQ sauce. Top with corn, scallions, and a pinch of salt and pepper. Return to oven and bake until crust is browned, 3 to 5 minutes.
Combine arugula, rice vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss. Cut flatbreads into quarters and top with arugula salad and crispy onions. Enjoy! (4-servings: use 2 tbsp olive oil)
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