Corn & Poblano Flatbread

with Romaine Salad & Creamy Ancho Dressing

50 MIN

4 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

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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.

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.

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!