Corn, Pattypan Squash, and Cheddar Flatbreads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pattypan is a small, round variety of summer squash with a scalloped edge. Ingredients:
flatbread dough |
cooking spray |
2 cups fresh corn kernels (about 4 ears) |
2 cups sliced pattypan or yellow squash (about 8 ounces) |
2 tablespoons chopped seeded jalapeño pepper |
1/2 teaspoon salt, divided |
1/3 cup thinly sliced green onions |
1/4 teaspoon white pepper |
1/3 cup chopped fresh cilantro, divided |
1 1/2 cups (6 ounces) shredded sharp cheddar cheese |
Directions:
1. Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
2. Preheat oven to 475°.
3. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeño, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Add onions; cook 1 minute, stirring constantly. Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals. Bake the flatbread at 475° for 12 minutes or until crust is browned. Sprinkle with remaining cilantro.
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