8 Green Onions, Cut into 3-inch Pieces
1 Yellow Squash, Thinly Sliced (about 1 1/3 Cups)
1 Cup Fresh Corn Kernels
1 Garlic Clove, Halved
4 Tsp Extra-Virgin Olive Oil, Divided
1/2 Tsp Freshly Ground Black Pepper, Divided
1/4 Tsp Kosher Salt
2 Tsp Fresh Thyme Leaves
2.5 Ounces Shredded Mozzarella Cheese (about 2/3 Cup)
2 Ounces Fontina Cheese, Shredded (about 1/2 Cup)
1 (8.8 Ounce) Package Whole-Wheat Tandoori Naan Bread
1. Place rack in upper third of oven. Prehead oven to 400 degrees.
2. Heat a grill pan over high heat. Lightly coat pan with cooking spray. Add naan; grill 1 mintute 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 tsp oil. Layer squash over naan, leaving a 1/2-inch border. Sprinkle corn over squash; top with onions. Sprinkle with 1/4 tsp pepper and salt; top with cheeses. Bake at 400 degrees for 8 minutes. Turn broiler on (do not remove flatbreads from oven); broil 2 minutes or until lightly browned. Sprinkle with remaining 2 tsp oil, remaining 1/4 tsp pepper, and thyme. Cut each flatbread in half.