Preheat the oven to 425 degrees. If you know you’ll be making this recipe in advance, remove the pizza dough from the fridge and let it come to room temperature. Using your hands, stretch the dough into a rough 1/4-inch thick rectangle. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough on a lightly floured surface. Place the dough onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 10-15 minutes, until just barely golden brown on the edges. Remove from oven. Heat broiler to high or oven to 500 degrees.

Wash and dry all produce. Halve the squash lengthwise. Slice into thin half moons. Shuck the corn, then cut the kernels of the cob. Quarter the tomatoes. Halve the scallions lengthwise and cut into 2-inch pieces. Mince or grate the garlic. Finely chop the chives. Tear the mozzarella into small pieces. Halve the lime.

Make the salsa fresca: Combine the tomatoes, chives, and a squeeze of lime in a small bowl. Season with salt and pepper.

Char the corn and scallions: Heat a drizzle of oil in a large pan over medium-high heat. Add the corn and the scallions. Cook, tossing, for 4-5 minutes, until slightly charred. Season with salt and pepper. Remove from pan and set aside.

Heat another drizzle of oil in the same pan over high heat. Add the squash to the pan. Cook, tossing, for 4-5 minutes, until golden brown. Add the garlic to the pan. Cook an additional 30 seconds, until fragrant. Season with salt and pepper.

Top the par-baked dough with the mozzarella, corn, scallions, and squash. Return to the oven for 3-5 minutes, until cheese is melted and starting to brown. Top with the salsa fresca, cut the flatbread into squares, and enjoy!