Charred Scallion & Corn Flatbread
with Yellow Squash & Salsa Fresca
Caramelization is the key to this recipe: developing deep, golden brown color on your corn and scallion creates intense flavor in the final product. Salsa fresca is delicious on more than just tortilla chips - it adds a light, tangy finish to this non-traditional flatbread.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Pizza Dough
(Contains Wheat)
4 unit
Scallions
2 clove
Garlic
1 unit
Yellow Squash
1 unit
Corn on the Cob
1 cup
Mozzarella Cheese
(Contains Milk)
1 bunch
Grape Tomatoes
1 unit
Lime
1 bunch
Cilantro
Not included in your delivery
2 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. Remove the pizza dough from the fridge and allow to come to room temperature, it'll be easier to roll out! Using your hands, stretch the pizza dough out to form a 1/4-inch thick rectangle. Poke the dough with a fork and season with salt. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough on a lightly floured surface.
Par-bake the dough: place the dough onto a lightly oiled baking sheet and bake for about 15 minutes, just barely golden brown on the edges.
Meanwhile, halve the yellow squash lengthwise, then slice into 1/2-inch half moons. Slice corn off the cob. Quarter the tomatoes. Cut the scallions into 2-inch pieces, halving the whites lengthwise. Chop the cilantro. Halve the lime. Mince or grate the garlic.
Heat 1 teaspoon olive oil in a medium pan over medium-high heat. Add the corn and cook, tossing, 4-5 minutes, until slightly charred. Season with salt and pepper and set aside.
In the same pan, heat another 1 teaspoon olive oil over medium-high heat. Add the scallion and cook, tossing, 4-5 minutes, until slightly charred. Add the squash to the pan, and cook, tossing, for another 5 minutes, tossing until tender. Add the garlic and cook fro 30 seconds, until fragrant. Season with salt and pepper and set aside with the corn.
Make the salsa fresca: in a small bowl, combine the chopped tomato, cilantro, and a squeeze of lime. Season with salt and pepper.
Assemble the flatbread: top the par-baked dough evenly with the mozzarella, charred corn and scallions, and the squash. Bake another 5-6 minutes, until the cheese melts.
Top the flatbread with the salsa fresca and cut into squares. Enjoy!
