Butternut Squash Flatbread with Pine Nuts

Ready in 1h

A delicious alternative to greasy pizza


1 lb pizza dough; store-bought, room temperature
cornmeal; for the pan
1 lb butternut squash; peeled, seeded, and sliced 1/4 inch thick
1/2 red onion; thinly sliced
1/4 cup pine nuts
1 T fresh thyme
2 T olive oil
salt and pepper
1 1/2 cup cheddar cheese; extra sharp, grated
1 bunch arugula; stems discarded (4 cups)

Original recipe makes 4 Servings



Heat oven to 400 degrees. Shape dough into large oval and place on cornmeal-dusted baking sheet.

In a large bowl, toss the squash, onion, pine nuts, thyme, 1T olive oil, 1/2tsp salt and 1/4 tsp pepper. Scatter over the dough and sprinkle with cheese.

Bake until golden brown and crisp, 25-30 minutes.

Toss the arugula with the remaining T of oil and 1/4 tsp each salt and pepper. Serve with the flat bread.

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Calories Per Serving: 669 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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