Saturday, July 23, 2016

Corn, Chard and Green Onion Flat Bread

One of the best things about cooking foods in the season (in this case, in the summer) is that basic ingredients can be put together very simply and turn out incredibly delicious. 

This is just a quick pizza crust, corn, onions and chard tossed together, but the fact that each of the ingredients is fresh and at the peak of their season makes them taste amazing together. 

About 1 1/2 pounds pizza dough (Here is my recipe that makes amazing crust!) But I have a local bakery that sells pizza crust for 1.50$ each, and I bought these. 


1 tablespoon vegetable or olive oil
1 tablespoon unsalted butter
1 large bunch green onions, sliced - both white and all the way to the top of the green stems (about 1 1/2 pounds)
1 12-ounce bundle chard or about 6 cups (6 ounces) of leaves, cut into 1/2-inch ribbons
1/2 teaspoon table salt
Freshly ground black pepper
1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
1/2 cup feta cheese, cold
1/2 cup mozzarella cheese or Italian cheese mix

Trim the ends off your onions and wash them well.  Cut them crosswise into 1/2-inch slices.

Husk your corn and remove the silk, then take the ears and cut the kernels off the cob. 

Do the same with your chard ribbons, but you can leave the leaves on towels until they’re nearly fully dry, while you cook the corn and onions.

Heat your oven to 450 degrees.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add the onion slices. Reduce heat to low, cover with a lid and cook onions for 1 to 3 minutes, stirring occasionally. 

Raise heat back to medium, add the chard ribbons and cook until they wilt, about 4 minutes. Season mixture with salt and freshly ground black pepper, adding more if needed. 

Finally, add your corn kernels, cooking them with the corn and chard for just another minute.

Roll or stretch half your dough into a rectangle shape, my circle is a dead give away that I bought my crust. and arrange it on the prepared sheet. 

Divide the cheese amounts evenly and sprinkle half of the mozzarella cheese onto each of the crusts. 

Spread half the char-corn-chard mixture on it. 

Then sprinkle it with half the feta cheese, crumbled into small bits.

 Bake flatbread in oven for 10 to 15 minutes, until the edges of the bread begin to brown slightly.

To serve, slide each flatbread onto a cutting board and cut into pieces. Serve immediately.