Recipe: Corn, Zucchini, and Onion Flatbread

recipe: Pizza and Pasta


This recipe is great for a weeknight dinner.  The base of this flatbread is whole wheat naan, which saves tons of time.  No kneading, no rising, no waiting.  This version is topped with summer veggies, but feel free to make it your own or to use your favorite in season veggies!



  • Whole-wheat tandoori naan bread (1 slice per flatbread)
  • 8 green onions, cut into 3-inch pieces OR 1 red onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tsp extra-virgin olive oil + 1/4 tsp olive oil for every flatbread you make (for brushing the flatbread)
  • 2 green zucchini, quartered and sliced
  • 1 cup fresh or frozen corn kernels
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper
  • 1/4 tsp kosher salt
  • 1/2 cup shredded mozzarella cheese (1/4 cup per flatbread)
  • 2 tsp fresh thyme leaves (1 tsp per flatbread)

From the kitchen of: The Picky Eater

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