Yellow Squash Flatbreads
with Melty Mozzarella, Pine Nuts, and a Chili Honey Drizzle
Although melty cheese is a must for any toasted flatbread (this one has a nice hunk of fresh mozzarella), you also need some fresh, bright accents to cut through all that richness. We’re bringing in some yellow squash and scallions to add veggie savoriness, while basil adds an herbal touch and chili-accented honey lends a whisper of spicy sweetness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Squash
1 ounce
Pine Nuts
(Contains Tree Nuts)
4 ounce
Fresh Mozzarella
(Contains Milk)
2 unit
Scallions
2 unit
Flatbreads
(Contains Wheat, Sesame)
½ ounce
Basil
3 ounce
Mixed Greens
1 unit
Lemon
4 ounce
Grape Tomatoes
2 teaspoon
Honey
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Halve squash lengthwise, then thinly slice crosswise into half-moons. Thinly slice scallions. Halve lemon. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems.
Heat a large pan over medium heat. Add 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.
Heat a drizzle of olive oil in same pan over medium-high heat. Add scallions and cook until fragrant, 30 seconds. Add squash to pan and cook until soft and lightly browned, 5-6 minutes, tossing. Season with salt and pepper.
Place flatbreads on a baking sheet. Tear mozzarella into small pieces with your hands and scatter over flatbreads. Top with squash mixture. Bake in oven until cheese is melted and flatbreads are golden brown, about 10 minutes.
Meanwhile, toss mixed greens, tomatoes, a squeeze of lemon, and a drizzle of olive oil in a medium bowl. Season with salt and pepper.
Once flatbreads are done, scatter with basil, pine nuts, and chili flakes (to taste). Drizzle with honey. Cut into slices and serve with salad on the side.