Corn, Squash, and Green Onion Flatbreads

Name: Corn, Squash, and Green Onion Flatbreads
Total time: 23 min
Yield: Serves 4 (serving size: 1/2 flatbread)
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

3 Reviews

ADD YOUR REVIEW

Hands-on Time

15 Mins

Total Time

23 Mins

Yield

Serves 4 (serving size: 1/2 flatbread)

Corn, Squash, and Green Onion Flatbreads

Photo: Iain Bagwell; Styling: Ginny Branch

Tiffany Vickers Davis,
RECIPE BY Cooking Light May 2014

If you can't find naan, use four pitas instead.

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

How to Make It

Step 1

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

Step 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.

Step 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.

Very tasty

mrsbandito

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.

mrsbandito's Review

sukeedog

Can't say I really enjoyed this. Thinking maybe it was the combination of ingredients. This was the first time I used Naan bread and by making this I can see the endless possibilities in using Naan.

sukeedog's Review

Julie

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. :)

Corn, Squash, and Green Onion Flatbreads

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Very tasty

mrsbandito's Review

sukeedog's Review

Corn, Squash, and Green Onion Flatbreads

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