Sort ingredients
motherburn
QR Code
Listen
Pdf
Arrange racks in upper and lower thirds of oven; preheat to 425°. Lightly dust 2 baking sheets with flour.
On a lightly floured work surface, divide dough into 2 balls. Stretch or roll each ball to a rectangle about 12"-by-6". Transfer to prepared baking sheets.
In a small bowl, stir sour cream, mayonnaise, garlic, lime juice, chili powder, and salt. Remove ¼ cup sauce and reserve.
Divide remaining sauce between 2 flatbreads. Top flatbreads with corn, mozzarella, cotija, and a sprinkle of chili powder.
Bake, rotating sheets from top and bottom after 10 minutes, until flatbreads are crisp on the bottom and browned and bubbling on top, 15 to 20 minutes.
Drizzle flatbreads with reserved dressing, sprinkle with cilantro and more cotija, if desired, and squeeze fresh lime juice on top.