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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 299 (45%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 44.5mg||14 %|
|Sodium 1068.9mg||37 %|
|Potassium 1056.3mg||28 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 72.5g|
|Protein 20.6g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 669
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