Toasted Flatbreads with Yellow Squash, Mozzarella and Chili Honey

These crispy flatbreads are loaded with tender yellow squash, melted mozzarella and a sweet-spicy chili honey drizzle. The combination of savory veggies, nutty pine nuts and fresh basil makes every bite irresistible.

Perfect for a quick weeknight dinner or a fun appetizer, this recipe comes together in just 30 minutes. Serve with a simple side salad for a complete meal that’s sure to impress.

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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

3 ounce Mixed GreensView 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. Wash and dry all produce. Preheat grill to high or oven to 450°F. Halve the yellow squash lengthwise, then thinly slice crosswise into half-moons. Thinly slice the scallions. Halve the lemon. Halve the grape tomatoes lengthwise. Pick the basil leaves from stems; discard stems.
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 nuts seem like they might burn, remove pan from heat for a few seconds.) Remove nuts from pan 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 until soft and lightly browned, 5-6 minutes, tossing. Season with salt and pepper.
4. Place the flatbreads on a baking sheet. Tear the mozzarella into small pieces and scatter over the flatbreads. Top with the squash mixture. Bake until cheese is melted and flatbreads are golden brown, about 10 minutes. (If grilling, place flatbreads directly on grates, cover and grill until toasty, 8-10 minutes.)
5. Meanwhile, toss the mixed greens, tomatoes, a squeeze of lemon and a drizzle of olive oil in a medium bowl. 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.

Can I make this recipe gluten-free?

Use gluten-free flatbreads to make this recipe gluten-free.

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 for best results.