Fabulous fall flatbread [Recipe]


Flatbread on a white plate

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This super easy fall flatbread recipe is sure to please the young and the old. For a quick, Greek yogurt flatbread recipe just click here. And remember to check out more great family dinners at MealsOnHeelsByMindy.com.



  • Yogurt dough pizza flatbread (see recipe) or 8 ounce store-bought prepared dough
  • 1 green zucchini or yellow squash, peeled and "shredded" into spaghetti using spiral slicer gadget
  • 1 tablespoon Extra-Virgin olive oil
  • 2 sprigs fresh thyme, using little leaves off stems
  • 1/2 cup frozen organic corn kernels, room temperature
  • 1/4 cup low-sodium chicken or vegetable stock
  • 2 ounce fresh Mozzarella, sliced into discs
  • 2 ounce fontina cheese, shredded
  • Salt and fresh ground pepper to taste
  • Flat-leaf parsley, chopped for garnish



  1. Over medium heat in a skillet, sauté spaghetti squash with olive oil, salt, pepper, stock and fresh thyme until softened.
  2. Transfer sautéed spaghetti squash onto prepared flatbread. Top with corn and cheeses. Broil for 2 minutes or until golden browned.
  3. Drizzle olive oil atop flatbread and garnish with chopped flat-leaf parsley and chives.
  4. Let cool for 1 minute.
  5. Cut into pieces. Serve immediately.