Toasted Flatbread with Yellow Squash, Mozzarella and Spicy Honey

These crispy flatbreads are loaded with tender yellow squash, creamy mozzarella and a touch of heat from chili-infused honey. The combination of melted cheese, nutty pine nuts and fresh basil creates a perfect balance of flavors.

Serve them with a simple side salad of mixed greens and tomatoes to round out the meal. It’s an easy, vegetarian-friendly dinner that comes together in just 30 minutes.

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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

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Halve the yellow squash lengthwise, then thinly slice crosswise into half-moons. Thinly slice the scallions. Halve the lemon. Halve the grape tomatoes lengthwise.
2. Heat a large pan over medium heat. Add the pine nuts and cook until golden brown and fragrant, 3-4 minutes, tossing frequently. (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. In the same pan, heat a drizzle of olive oil over medium heat. Add the sliced squash and scallions. Cook, stirring occasionally, until softened, about 4-5 minutes. Season with salt and pepper. Remove from heat.
4. Place the flatbreads on a baking sheet. Tear the fresh mozzarella into small pieces and scatter evenly over the flatbreads. Top with the cooked squash mixture. Bake until the cheese is melted and the flatbreads are golden brown, about 10 minutes.
5. While the flatbreads bake, toss the mixed greens and halved tomatoes with a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
6. Remove the flatbreads from the oven. Tear the basil leaves and scatter over the top. Sprinkle with the toasted pine nuts, a pinch of chili flakes (to taste) and a drizzle of 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.

What can I use instead of pine nuts?

Chopped walnuts or almonds make a good alternative.

Can I make this gluten-free?

Use gluten-free flatbreads or a gluten-free pizza base.