Although melty cheese is a must for any toasted flatbread (this one has fresh mozzarella), you also need some bright accents to cut through all that richness. Here, we’re bringing in some yellow squash and scallions for their succulent veggie flavors, while basil adds an herbal touch. Although it’s really the chili honey garnish that steals the show, bringing a whisper of spicy sweetness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Line a baking sheet with foil and place on top rack (for 4 servings, line 2 baking sheets; place on top and middle racks); preheat oven to 450 degrees. Wash and dry all produce. Trim and halve squash lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice scallions. Halve lemon. Halve tomatoes lengthwise. Pick basil leaves from stems; discard stems and roughly chop leaves.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallions and cook, stirring, until fragrant, 30-60 seconds.
Add squash to pan with scallions. Cook, stirring, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Turn off heat.
Place flatbreads on prepared baking sheet (divide between 2 prepared sheets for 4 servings). Tear mozzarella into small pieces and scatter over flatbreads. Top with squash mixture. Bake until cheese is melted and flatbreads are golden brown, 10-12 minutes. (For 4, swap rack positions halfway through baking.)
Meanwhile, in a medium bowl, toss together mixed greens, tomatoes, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper.
Once flatbreads are done, scatter with chopped basil, pepitas, and chili flakes to taste. Drizzle with honey. Slice into pieces and serve with salad on the side.