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Corn, Squash, and Green Onion Flatbreads

Photo: Iain Bagwell; Styling: Ginny Branch

 

Hands-on time 15 mins
Total time 23 mins
Yield Serves 4 (serving size: 1/2 flatbread)
If you can't find naan, use four pitas instead.

Ingredients

  • Cooking spray
  • 1 (8.8-ounce) package whole-wheat tandoori naan bread
  • 8 green onions, cut into 3-inch pieces
  • 1 garlic clove, halved
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 (7-ounce) yellow squash, thinly sliced (about 1 1/3 cups)
  • 1 cup fresh corn kernels
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 2.5 ounces vegetarian part-skim mozzarella cheese, shredded (about 2/3 cup)
  • 2 ounces vegetarian fontina cheese, shredded (about 1/2 cup)
  • 2 teaspoons fresh thyme leaves

Nutrition Information

  • calories 397
  • fat 16 g
  • satfat 5.8 g
  • monofat 7.2 g
  • polyfat 1.4 g
  • protein 18 g
  • carbohydrate 47 g
  • fiber 9 g
  • cholesterol 26 mg
  • iron 3 mg
  • sodium 607 mg
  • calcium 274 mg

How to Make It

  1. Place rack in upper third of oven. Preheat to 400°.

  2. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add naan; grill 1 minute on each side or until grill marks appear. Place naan on a baking sheet. Add onions to pan; grill 2 minutes, turning once.

  3. Rub cut sides of garlic over top side of naan. Drizzle with 2 teaspoons oil. Layer squash over naan, leaving a 1/2-inch border. Sprinkle corn over squash; top with onions. Sprinkle with 1/4 teaspoon pepper and salt; top with cheeses. Bake at 400° for 8 minutes. Turn broiler on (do not remove flatbreads from oven); broil 2 minutes or until lightly browned. Sprinkle with remaining 2 teaspoons oil, remaining 1/4 teaspoon pepper, and thyme. Cut each flatbread in half.