2 or 4 Serving
Dinner
BBQ Corn Flatbreads
with Arugula & Crispy Onions
INGREDIENTS
- 2 flatbreads
- 1/4 cup Bali BBQ Sauce
- 1 ear of corn husked, kernels cut from the cob
- 2 scallions thinly sliced
- 2 oz Baby arugula
- 2 tbsp rice vinegar
- 2 tbsp crispy onions
- 12 to taste vegetable oil*
- 1 to taste salt*
- 3 to taste olive oil*
- 1 to taste pepper*
Allergens: soy, wheat. *May contain sesame
Tools: Baking sheet
INSTRUCTIONS
1
Toast the flatbread
Preheat oven to 450F. Add flatbreads to a baking sheet and toast until lightly crisped, 5 to 8 minutes.
2
Top and bake the flatbread
Flip the flatbreads over, brush each with 1/2 tsp vegetable oil, and spread evenly with BBQ sauce. Top with corn, scallion, and a pinch of salt and pepper. Return to the oven and bake until crust is toasted, 9 to 12 minutes.
3
Serve
Add arugula, rice vinegar, 1 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and toss. Cut the flatbreads into quarters and top with arugula salad and crispy onions. Enjoy!
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