Dinner: Corn and Jalapeño Chili Flatbread

Recipe by Donna Hay This cheesy, spicy flatbread is completely irresistible. Cook it on the grill until just lightly charred, and serve with ribs—it's great for mopping up all the delicious sauce.

Ingredients

1 (14-ounce) can creamed corn
4 1/2 ounces grated haloumi
4 1/2 ounces grated mozzarella
1 tablespoon chopped pickled jalapeño peppers
1 tablespoon finely grated lime zest
Sea salt and cracked black pepper
Cracked black pepper
4 –6 small pita breads, halved
Extra-virgin olive oil, for brushing

Instructions

Preheat a grill pan or grill over high heat. Place the creamed corn, haloumi, mozzarella, jalapeños, lime zest, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pita halves and press to fill to the edges. Brush the pitas with the oil and grill for 2 –3 minutes on each side or until lightly charred and the cheese has melted. Cut into wedges to serve.

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