Golden Squash and Mozzarella Flatbread Pizzas with Chili Honey

These golden squash and mozzarella flatbreads are the perfect balance of rich, melty cheese and fresh, vibrant vegetables. Tender yellow squash and scallions are sautéed until lightly browned, then piled onto crisp flatbreads with torn mozzarella. A quick bake in a hot oven melts the cheese and crisps the edges to perfection.

The finishing touch is a drizzle of honey with a pinch of chili flakes, adding a sweet heat that complements the savory toppings. A side of lemony mixed greens with juicy tomatoes rounds out the meal. This recipe is a fantastic way to enjoy summer squash in a fun, pizza-like format.

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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 PepitasView 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. Line a baking sheet with foil and place it on the top rack. 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, discard stems and roughly chop the leaves.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the scallions and cook, stirring, until fragrant, about 30 seconds.
3. Add the squash to the pan with the scallions and cook, stirring, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Turn off the heat.
4. Place the flatbreads on the prepared baking sheet. Tear the mozzarella into small pieces and scatter over the flatbreads. Top with the squash mixture. Bake until the cheese is melted and the flatbreads are golden brown, 10-12 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 chopped basil, pepitas and chili flakes to taste. Drizzle with honey. Cut into slices and serve with the salad on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with shredded mozzarella, provolone or even a soft goat cheese for a different flavor.

What can I use instead of flatbreads?

Naan, pita bread or even pre-baked pizza crusts work well as substitutes.

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.