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Charred Scallion & Corn Flatbread
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Charred Scallion & Corn Flatbread

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.

Tags:
Veggie
Allergens:
Wheat
Milk

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

Total Time45 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutrition Values

/ per serving
Calories551 kcal
Energy (kJ)2305 kJ
Fat20 g
Saturated Fat0 g
Carbohydrate72 g
Sugar0 g
Dietary Fiber6 g
Protein29 g
Sodium0 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.

Utensils

Baking Sheet
Fork
Parchment Paper
Rolling Pin
Knife
Pan
Slotted Spoon
Small Bowl
Whisk
Plate

Instructions

Roll out the pizza dough
1

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.

2

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.

Prep pizza toppings
3

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.

4

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.

Cook scallions, squash and garlic in a pan
5

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.

6

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
7

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.

8

Top the flatbread with the salsa fresca and cut into squares. Enjoy!

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