Charred Scallion and Corn Flatbread
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Charred Scallion and Corn Flatbread

Charred Scallion and Corn Flatbread

with Summer Squash and Salsa Fresca

As our chefs, Freida and Nate, were experimenting in the kitchen one afternoon, they thought, “What would happen if we took all the summer flavors we love and put them together on a flatbread? What would that taste like?” And voila! This smoky charred scallion, corn, and squash feast was born.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

10 ounce

Pizza Dough

(Contains Wheat)

4 unit


2 clove


1 unit

Yellow Squash

1 unit

Corn on the Cob

4 ounce

Fresh Mozzarella

(Contains Milk)

4 ounce

Grape Tomatoes

1 unit


¼ ounce


Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories640 kcal
Energy (kJ)2678 kJ
Fat23 g
Saturated Fat7 g
Carbohydrate83 g
Sugar8 g
Dietary Fiber7 g
Protein27 g
Cholesterol40 mg
Sodium1058 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Large Pan


Par-bake the dough

Preheat the oven to 425 degrees. If you know you’ll be making this recipe in advance, remove the pizza dough from the fridge and let it come to room temperature. Using your hands, stretch the dough into a rough ¼-inch thick rectangle. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough on a lightly floured surface. Place the dough onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 10-15 minutes, until just barely golden brown on the edges. Remove from oven. Heat broiler to high or oven to 500 degrees.

Prep the remaining ingredients

Wash and dry all produce. Halve the squash lengthwise. Slice into thin half moons. Shuck the corn, then cut the kernels of the cob. Quarter the tomatoes. Halve the scallions lengthwise and cut into 2-inch pieces. Mince or grate the garlic. Finely chop the chives. Tear the mozzarella into small pieces. Halve the lime.


Make the salsa fresca: Combine the tomatoes, chives, and a squeeze of lime in a small bowl. Season with salt and pepper.


Char the corn and scallions: Heat a drizzle of oil in a large pan over medium-high heat. Add the corn and the scallions. Cook, tossing, for 4-5 minutes, until slightly charred. Season with salt and pepper. Remove from pan and set aside.

Cook the squash

Heat another drizzle of oil in the same pan over high heat. Add the squash to the pan. Cook, tossing, for 4-5 minutes, until golden brown. Add the garlic to the pan. Cook an additional 30 seconds, until fragrant. Season with salt and pepper.

Assemble and finish the flatbread

Top the par-baked dough with the mozzarella, corn, scallions, and squash. Return to the oven for 3-5 minutes, until cheese is melted and starting to brown. Top with the salsa fresca, cut the flatbread into squares, and enjoy!

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