Golden Squash Flatbreads with Mozzarella, Pine Nuts &Amp; Chili Honey

These golden squash flatbreads are the perfect balance of savory, sweet and spicy. Tender yellow squash and scallions are sautéed until lightly browned, then piled onto crispy flatbreads with fresh mozzarella. A quick bake melts the cheese and crisps the crust.

Finish with a sprinkle of toasted pine nuts, fresh basil and a drizzle of chili-infused honey for a touch of heat. Serve alongside a simple lemon-tossed salad with grape tomatoes for a bright, satisfying meal.

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Ingredients

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

1 ounce Pine NutsView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

3 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView 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 oven to 450°F. Wash and dry all produce. Halve the squash lengthwise, then thinly slice crosswise into half-moons. Thinly slice scallions. Halve the lemon. Halve the grape tomatoes lengthwise. Pick basil leaves from stems; discard stems.
2. Heat a large pan over medium heat. Add pine nuts and cook, tossing frequently, until golden brown and fragrant, 3-4 minutes. (If nuts seem like they might burn, remove pan from heat for a few seconds.) Transfer nuts to a plate and set aside.
3. Heat a drizzle of olive oil in the same pan over medium-high heat. Add scallions and cook until fragrant, about 30 seconds. Add squash and cook, tossing, until soft and lightly browned, 5-6 minutes. Season with salt and pepper.
4. Place flatbreads on a baking sheet. Tear mozzarella into small pieces and scatter over flatbreads. Top with the squash mixture. Bake until cheese is melted and flatbreads are golden brown, about 10 minutes.
5. Meanwhile, in a medium bowl, toss mixed greens, tomatoes, a squeeze of lemon and a drizzle of olive oil. Season with salt and pepper.
6. Once flatbreads are done, scatter with basil, pine nuts 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 zucchini instead of yellow squash?

Yes, zucchini works perfectly as a substitute. The flavor and texture are very similar.

What can I use instead of pine nuts?

Chopped walnuts or almonds are good alternatives. Toast them the same way as pine nuts.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or tortillas and ensure all other ingredients are gluten-free.