Yellow Squash Flatbreads

🥘 Ingredients

• basil
  ½ ounce
• chili flakes
  1 tsp
• flatbreads
  4 unit
• fresh mozzarella
  8 oz
• grape tomatoes
  8 oz
• honey
  1 oz
• lemon
  2 unit
• mixed greens
  4 oz
• olive oil
  4 tsp
• pepper
• pine nuts
  2 oz
• salt
• scallions
  4 unit
• yellow squash
  2 unit

🍳 Cookware

• large pan
• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Halve yellow squash lengthwise, then slice crosswise into thin half-moons. Trim, then thinly slice scallions . Halve lemon . Halve grape tomatoes lengthwise. Pick basil leaves from stems; discard stems.

   yellow squash: 2 unit, scallions: 4 unit, lemon: 2 unit, grape tomatoes: 8 oz, basil: ½ ounce
2. 

   2

   Heat a large pan over medium heat. Add pine nuts and toast, tossing frequently, until golden brown and fragrant, 3-4 minutes. (TIP: If nuts seem like they might burn, remove pan from heat for a few seconds.) Remove nuts from pan and set aside.

   pine nuts: 2 oz
3. 

   3

   Heat a drizzle of olive oil in same pan over medium-high heat. Add scallions and cook until fragrant, about 30 seconds. Add squash and cook, tossing, until soft and lightly browned, 5-6 minutes. Season with salt and pepper .

   olive oil: 4 tsp, salt, pepper
4. 

   4

   Place flatbreads on a baking sheet . Tear fresh mozzarella into small pieces with your hands and scatter over flatbreads. Top with squash mixture. Bake in oven until cheese is melted and flatbreads are golden brown, about 10 minutes.

   flatbreads: 4 unit, fresh mozzarella: 8 oz
5. 

   5

   Meanwhile, toss mixed greens , tomatoes, a squeeze of lemon, and a drizzle of olive oil in a medium bowl . Season with salt and pepper.

   mixed greens: 4 oz
6. 

   6

   Once flatbreads are done, scatter with basil, pine nuts, and chili flakes (to taste). Drizzle with honey . Cut into slices and serve with salad on the side.

   chili flakes: 1 tsp, honey: 1 oz