Corn & Poblano Flatbread with Romaine Salad & Creamy Ancho Dressing

Corn & Poblano Flatbread

with Romaine Salad & Creamy Ancho Dressing

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving
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For bold, dynamic flavor, we’re topping this Southwest-style flatbread with tender sautéed pepper and onion and fresh, sweet corn layered over melty fresh mozzarella. A smoky dressing of sour cream, ancho chile paste, lime juice, and pecorino cheese brings even more flavor to a side salad of romaine, crunchy radishes, and juicy tomatoes.

Get Cooking
fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the lettuce. Halve the tomatoes. Combine in a bowl. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

 Cook the onion & pepper:
2 Cook the onion & pepper:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and as much of the sliced pepper as you’d like; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the juice of 1 lime half

Assemble & bake the flatbread:
3 Assemble & bake the flatbread:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the mozzarella (tearing into small pieces before adding), cooked onion and pepper, and corn kernels. Drizzle with olive oil and season with salt and pepper. Bake the flatbread, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

Make the dressing:
4 Make the dressing:

While the flatbread bakes, in a bowl, combine the sour cream, half the chile paste (you will have extra), half the pecorino, the juice of the remaining lime half, 2 teaspoons of olive oil, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. 

Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the flatbread cools, to the bowl of prepared radishes, lettuce, and tomatoes, add enough of the dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Top with the remaining pecorino. Serve the finished flatbread with the salad on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Halve the lime crosswise. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the lettuce. Halve the tomatoes. Combine in a bowl. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

2 Cook the onion & pepper:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and as much of the sliced pepper as you’d like; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat and stir in the juice of 1 lime half

 Cook the onion & pepper:
Assemble & bake the flatbread:
3 Assemble & bake the flatbread:

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the mozzarella (tearing into small pieces before adding), cooked onion and pepper, and corn kernels. Drizzle with olive oil and season with salt and pepper. Bake the flatbread, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes. 

4 Make the dressing:

While the flatbread bakes, in a bowl, combine the sour cream, half the chile paste (you will have extra), half the pecorino, the juice of the remaining lime half, 2 teaspoons of olive oil, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. 

Make the dressing:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

While the flatbread cools, to the bowl of prepared radishes, lettuce, and tomatoes, add enough of the dressing to coat (you may have extra). Toss to thoroughly coat. Taste, then season with salt and pepper if desired. Carefully transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Top with the remaining pecorino. Serve the finished flatbread with the salad on the side. Enjoy!