Squash and Mozzarella Flatbread Pizzas with Chili Honey

These crispy flatbreads are loaded with tender yellow squash, melted fresh mozzarella and a pop of color from cherry tomatoes. A drizzle of chili honey and a sprinkle of pepitas add the perfect balance of sweet heat and crunch.

Ready in under 30 minutes, this recipe is ideal for a quick weeknight dinner or a fun weekend lunch. Serve with a simple side salad dressed with lemon and olive oil to round out the meal.

Log in to save recipes and build weekly shopping lists.

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

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with foil and place on the top rack. Wash and dry all produce. Trim the yellow squash, halve it lengthwise, then slice crosswise into 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, 30-60 seconds.
3. Add the sliced squash to the pan with the scallions. 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 fresh 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 together the mixed greens, halved tomatoes, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
6. When the flatbreads are done, scatter with the chopped basil, pepitas and chili flakes to taste. Drizzle with honey. Slice into pieces and serve with the salad on the side.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, zucchini or summer squash work well as substitutes.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free flatbreads or pizza crusts.

How do I store leftovers?

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