Rating: 3 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Tiffany Vickers Davis
Recipe by Cooking Light May 2014

Gallery

Credit: Iain Bagwell; Styling: Ginny Branch

Recipe Summary

hands-on:
15 mins
total:
23 mins
Yield:
Serves 4 (serving size: 1/2 flatbread)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

397 calories; fat 16g; saturated fat 5.8g; mono fat 7.2g; poly fat 1.4g; protein 18g; carbohydrates 47g; fiber 9g; cholesterol 26mg; iron 3mg; sodium 607mg; calcium 274mg.
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