Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Preheat oven to 475°.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn, squash, jalapeño, and 1/4 teaspoon salt. Cook 3 minutes, stirring frequently. Add onions; cook 1 minute, stirring constantly. Remove from heat; sprinkle with 1/4 teaspoon salt and white pepper. Stir in 3 tablespoons cilantro. Divide the vegetable mixture and cheese evenly among 4 flatbread dough ovals. Bake the flatbread at 475° for 12 minutes or until crust is browned. Sprinkle with remaining cilantro.
really great. Made the dough in a bread machine. Used a reduced fat chedder from Trader Joes - was a great meal. I served it intended to be a side with a fresh red and green tomato soup, but I think I might prefer it as a main course with a salad. We loved it.
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