Place rack in upper third of oven. Preheat to 400°.
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.
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.
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I will definitely make this again. It was delicious. I used corn from one cob and it wanst quite a cup worth. I didn't grill the onions, I sliced them thin and put them on over the corn and squash before cooking in the oven. I used about 1/3 cup less cheese than it called for. I used naan from Trader Joes and the shredded Italian cheese mix from Traders. Turned out fantastic. Served with roasted asparagus. I gave the number of stars that I did because I agree with another reviewer that half a naan bread pizza is not enough to eat.
We liked these okay but thought the corn was a bit overwhelming - would use less next time. Also the serving size is a joke - 1/2 a flatbread is like 1/2 a sandwich. I easily ate a whole flatbread myself (it's just a single piece of naan), which brought the calorie count to almost 800. So under realistic circumstances, I would not call this a light recipe. :)
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