Yellow Squash Flatbreads
with Melty Mozzarella and Pine Nuts
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Squash
1 ounce
Pine Nuts
(ContainsTree Nuts)4 ounce
Fresh Mozzarella
(ContainsMilk)2 unit
Scallions
2 unit
Flatbreads
(ContainsWheat)½ ounce
Basil
3 ounce
Mixed Greens
1 unit
Lemon
4 ounce
Grape Tomatoes
½ ounce
Honey
1 teaspoon
Chili Flakes
Not included in your delivery
2 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Wash and dry all produce. Preheat oven to 450 degrees. Halve squash lengthwise, then thinly slice crosswise into halfmoons. Thinly slice scallions. Halve lemon. Halve tomatoes lengthwise.
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 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.
Place flatbreads on a baking sheet. Tear mozzarella into small pieces and scatter over flatbreads. Top with squash mixture. Bake until cheese is melted and flatbreads are turning golden brown, 10 minutes.
Meanwhile, toss mixed greens and tomatoes with a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season with salt and pepper
Tear leaves from basil and scatter over flatbreads. Finish with pine nuts, a pinch of chili flakes (to taste) and a drizzle of honey. Cut flatbreads into slices and serve with salad on the side.