Golden Squash and Mozzarella Flatbread Pizzas with Chili Honey Drizzle

There’s something magical about the combination of melted cheese and toasted bread, but the real star here is the bright, fresh produce that cuts through the richness. Tender yellow squash and scallions bring a succulent veggie flavor, while fresh mozzarella adds creamy, gooey goodness. A scattering of basil lends an herbal note, but it’s the chili honey drizzle that truly steals the show-a whisper of spicy sweetness that elevates every bite.

This flatbread pizza comes together in under 30 minutes, making it perfect for a busy weeknight. Serve it with a simple side salad of mixed greens and tomatoes for a complete meal that feels special without the fuss.

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Ingredients

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and adjust a rack to the upper position. Wash and dry all produce. Halve the yellow squash lengthwise, then slice crosswise into thin half-moons. Trim and thinly slice the scallions. Halve the lemon. Halve the grape tomatoes lengthwise. Pick the basil leaves from the stems and discard the stems.
2. Heat a large pan over medium heat. Add the pine nuts and toast, tossing frequently, until golden brown and fragrant, 3-4 minutes. (Tip: If the nuts seem like they might burn, remove the pan from heat for a few seconds.) Transfer the pine nuts to a plate and set aside.
3. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the scallions and cook until fragrant, about 30 seconds. Add the squash and cook, tossing, until soft and lightly browned, 5-6 minutes. Season with salt and pepper.
4. Place the flatbreads on a baking sheet. Tear the fresh mozzarella into small pieces with your hands and scatter evenly over the flatbreads. Top with the squash mixture. Bake until the cheese is melted and the flatbreads are golden brown, about 10 minutes.
5. Meanwhile, in a medium bowl, toss the mixed greens, tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. Once the flatbreads are done, scatter with the basil, toasted pine nuts and chili flakes (to taste). Drizzle with honey. Cut into slices and serve with the side salad.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with shredded mozzarella or even provolone. The key is a cheese that melts well and has a mild flavor.

Can I make this gluten-free?

Absolutely! Use gluten-free flatbreads or a gluten-free pizza crust as the base.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to restore crispness.