It has been a busy week, and I was wrong about having more time to write. With the start of school and my wanting to catch up on some errands and get ready for a busy weekend of parties, I feel as if the days have gotten away from me. Of course we have been eating and I have been in the kitchen, but I have not found the time to sit down and write about our meals. I know as we settle in to our new school schedule this will change. In the meantime, I thought I would share a recipe off our must try list that I finally got around to making, per the instructions. Well almost.
Several weeks ago I wrote about a chard naan pizza that I made. The flatbread came about as I did not have all the necessary ingredients for this recipe for a corn, squash, and green onion flatbread that Little Miss Mixture had placed on our must try list. This past weekend, I decided to try the recipe that helped to create those chard pizzas. The reviews online at cookinglight.com were slightly mixed, but I read the recipe and a couple reviews and decided to give it a go.
I love pizza and these individual type flatbread, naan bread pizzas are great for an easy meal during the week. I find this especially true during the school year when on occasion we eat in shifts. As I stated I followed the recipe sort of. I felt the need to make a few changes that would enhance the flavor. The recipe is very basic in that it calls for yellow squash. I love most vegetables and prefer many of them raw, but I just could not imagine raw squash with cheese melted on it. The recipe does not indicate cooking the squash, but I chose to sauté it with some garlic as I knew the green onions would add some crunch. I also chose to leave out the black pepper, salt, and thyme the original recipe called for. I rarely add salt to anything as I find it is not necessary with most recipes and having sautéed the squash I wanted that sweetness of that to shine rather than thyme or black pepper.
Corn, Sautéed Squash, and Green Onion Flatbread
1 Frozen Naan Bread per serving
1-2 pieces yellow squash, cut into chunks
1 clove garlic, minced
1 ear of corn
2 green onions, cut into 1/4″ pieces
1 cup Fontina cheese
3 Tbsp. Butter
Preheat oven to 400 degrees with pizza stone in it.
In a medium skillet heat 1-2 Tbsp butter over medium high heat. Add the garlic and squash and sauté until browned and soft. Meanwhile cut the corn from the cob. I chose to use grilled corn as I had some extra for meals such as this, but you can boil it if you prefer. Remove the squash from the skillet and add another 1 Tbsp butter. Heat each of the naan breads to lightly coat each side with some butter.
On your heated pizza stone place the naan bread. Top with corn, squash, and the green onions. Lightly cover with cheese and heat in the 400 degree oven until the cheese melts. Cut into small pieces and enjoy.
Okay so as I am writing my version of Corn, Squash, and Green onion Flatbread, I am realizing that once again I really did not follow the recipe. However the idea was based on this cooking light recipe and the meal turned out well. I consider that a win and another type of pizza has been added to our list of dinner ideas.