HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconButternut Squash And Kale Flatbread With Mozzarella, Thyme, And Balsamic
Butternut Squash and Kale Flatbread with Mozzarella, Thyme, and Balsamic

Butternut Squash and Kale Flatbread with Mozzarella, Thyme, and Balsamic

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Enjoy this season’s best produce atop ooey, gooey slices of homemade flatbread. Between caramelized red onion, creamy butternut squash, and garlicky kale, this dinner will leave you dreaming about opening a pizzeria.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Whole Wheat Pizza Dough

(ContainsWheat, Soy)

8 ounce

Butternut Squash

2 clove


4 ounce


1 unit

Red Onion

¼ ounce


4 ounce

Mozzarella Cheese


2 tablespoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories692 kcal
Energy (kJ)2895 kJ
Fat23 g
Saturated Fat8 g
Carbohydrate91 g
Sugar8 g
Dietary Fiber16 g
Protein29 g
Sodium894 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the dough out of the fridge to come to room temperature.


Par-bake the dough: Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Season with salt and pepper, then place in the oven for 10-12 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.


Prep the ingredients: While the dough bakes, mince the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves. Halve, peel, and thinly slice the onion. Strip the thyme from the sprig and roughly chop the leaves.


Cook the kale: While dough par-bakes, heat a drizzle of olive oil in a large pan over medium heat. Add the kale and garlic and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper and set aside.


Cook the squash: In the same pan, heat another drizzle of oil over medium heat. Add the squash, onion, and thyme to the pan. Cover and cook, stirring occasionally, for 10-12 minutes. Once the squash has softened, uncover and raise heat to medium. Add 1 Tablespoon balsamic vinegar and cook, tossing, for 1-2 minutes, until caramelized.


Assemble the flatbread: Top the par-baked dough with the squash, onion, and kale. Sprinkle with the cheese and return to the oven for 5 more minutes, until the cheese has melted.


Cut the flatbread into squares and enjoy fresh out of the oven!