Creamy Corn & Poblano Flatbread

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. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Quarter the lime. Peel and thinly slice the onion. Cut off and discard the stem of the poblano pepper; remove and discard the core. Halve lengthwise, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers.

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 poblano pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to a 1/8-inch thickness (if the dough is resistant, let rest 5 minutes). Rub the dough into the sheet pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the mozzarella cheese (tearing before adding), spoonfuls of the goat cheese, cooked vegetables, and corn. 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 crust is golden brown and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

While the flatbread bakes, in a bowl, combine the sliced radishes, the juice of 2 lime wedges, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

While the flatbread continues to bake, in a bowl, combine the crema or sour cream and the juice of the remaining lime wedges. Season with salt and pepper. Transfer the baked flatbread to a cutting board; cut into equal-sized pieces. Top with the salsa (discarding any liquid from the bowl). Drizzle with the seasoned crema or sour cream (if the mixture is too thick, stir in up to 1 tablespoon of water to thin to a drizzling consistency). Enjoy!