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Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- Cooking spray
- 2 cups fresh corn kernels (about 4 ears)
- 2 cups sliced pattypan or yellow squash (about 8 ounces)
- 2 tablespoons chopped seeded jalapeno 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
Method
- Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
- Preheat oven to 475°.
- Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeno, 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.
