Corn, Squash, and Green Onion Flatbreads

3 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Ginny Branch 
Hands-on Time
15 Mins
Total Time
23 Mins
Yield
Serves 4 (serving size: 1/2 flatbread)
By Tiffany Vickers Davis
May 2014
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 397
  • Fat 16g
  • Satfat 5.8g
  • Monofat 7.2g
  • Polyfat 1.4g
  • Protein 18g
  • Carbohydrate 47g
  • Fiber 9g
  • Cholesterol 26mg
  • Iron 3mg
  • Sodium 607mg
  • Calcium 274mg

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Very tasty

mrsbandito
June 02, 2016
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
August 02, 2014
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
May 25, 2014
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. :)
© Copyright . All rights reserved. Printed from https://www.myrecipes.com