Ya’ll this might be one of my tastiest creations yet. My main source of inspiration is searching recipes with vegetables that I have to use up. I read a couple recipes and take from each of them and I also substitute to use different ingredients that I have on hand and try to make the recipes easier.
For instance this one I found called for salsa verde as the base, mozzarella cheese, no meat and from scratch dough. My husband said please add meat so hence the bacon for a salty sweet combination with the corn. I could not think of what to use as my sauce after a few google searches, boom cream cheese came to me and now we have a family favorite. Next time my husband wants grilled chicken added.
Please try and use fresh corn. Late season September corn is my favorite. The colder temps keep it extra sweet. I got my best corn of the season last week at Roots market in Manheim- super cheap. Central PA folks, if you have never gone it’s a huge, huge, huge farmers and live stock market. Get there early it gets very busy as it is only open on Tuesdays.
2 ears of corn- cook and remove kernels from cob
1 zucchini- slice into half moons then cut those in half
6 slices of bacon- cooked
Half of a small red onion- diced
6 small jalapeños or 3 large ones- sliced
Shredded Monterey Jack cheese
Fresco crumbles(optional) I had some to use up
3 thin flatbreads
Preheat oven to 425- if you have a pizza stone place it in the oven now.
Place a swirl of evoo in a skillet over medium heat. Add the quartered zucchini and sauté for 4-5 minutes until slightly browned. Add a little S&P then add the diced red onions and cooked corn. Only cook for 30 seconds then remove from heat.
Add cream cheese and shredded MJ to flatbread.
Place vegetables on top of cheese. Then add cooked bacon and sliced jalapeños. Top with fresco crumbles. Cook on pizza stone until cheese is melted and edges are brown. Check every few minutes. I’d say mine took 6-8 minutes.
Remove from oven and top with chopped cilantro.