½ yellow squash, peeled into thin ribbons with a vegetable peeler
1 tsp. aged balsamic vinegar
2 tsp. parmesan
1 tsp. chopped parsley
Preheat oven to 400 degrees.
Heat olive oil in a nonstick skillet over medium heat. Add garlic and shallot; cook until softened, 2-3 minutes. Add corn and a pinch of salt and pepper; cook until softened and starting to brown, about 3 to 4 minutes.
In a small bowl mix ricotta, 1 tbsp. water and parmesan until combined.
Spread ricotta mixture on pita, top with garlic corn mixture and summer squash ribbons.
Bake for 10 minutes until golden and edges are crispy.