Yellow Squash Flatbreads with Mozzarella, Pine Nuts and Chili Honey

These crispy flatbreads are loaded with tender yellow squash, fresh mozzarella and toasted pine nuts, then finished with a drizzle of chili honey for a perfect balance of sweet and spicy. The bright flavors of lemon and basil cut through the richness, while a simple side salad adds freshness.

Ready in about 30 minutes, this recipe is ideal for a quick weeknight dinner or a fun appetizer. The combination of melty cheese, savory squash and the surprising kick of chili honey will make these flatbreads a new favorite.

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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

0.5 ounce 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 and adjust rack to upper position. Wash and dry all produce. Halve the yellow squash lengthwise, then slice crosswise into thin half-moons. Trim and 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 toast, tossing frequently, until golden 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 fresh mozzarella into small pieces and scatter over flatbreads. Top with the cooked 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. When flatbreads are done, scatter with basil leaves, toasted 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.

What can I use instead of pine nuts?

Try chopped walnuts or almonds for a similar crunch.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh, but you can prep the toppings in advance and assemble just before baking.