Yellow Squash Flatbreads with Mozzarella, Pine Nuts and Chili Honey

These crispy flatbreads are loaded with melty mozzarella, tender yellow squash and a pop of sweetness from chili honey. The combination of savory cheese, fresh vegetables and a hint of spice makes for an irresistible meal that comes together in no time.

Perfect for a weeknight dinner or a casual gathering, this recipe balances richness with bright, herby notes from basil and a tangy side salad. The pine nuts add a delightful crunch, while the chili flakes give just a whisper of heat.

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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

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 yellow squash lengthwise, then slice crosswise into thin 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 pine nuts and cook until golden and fragrant, 3-4 minutes, tossing frequently. 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 until soft and lightly browned, 5-6 minutes, tossing occasionally. 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 side salad.

Recipe Tips

FAQ

Can I use a different type of squash?

Yes, zucchini works well as a substitute for yellow squash.

Can I make this recipe ahead of time?

The flatbreads are best enjoyed fresh, but you can prep the vegetables and toast the pine nuts in advance.

What can I use instead of pine nuts?

Chopped walnuts or almonds are good alternatives, though the flavor will differ slightly.