This Meatless Monday, go global and try Betty Crocker's roasted squash and sweet potato flatbread. Cubes of sweet potato and winter quash and roasted with Indian spices until tender. The vegetables are piled high with mozzarella, chopped pistachios, and cilantro. You can eat this flatbread as a single serving meal or slice it and serve as an appetizer.
Roasted Squash and Sweet Potato Flatbread
1 medium (1 lb) delicata squash, peeled
1 small sweet potato, peeled, quartered, cut into 1/4-inch slices
1 medium onion, halved, thinly sliced
1 tablespoon olive oil
2 teaspoons garam masala
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 1/2 cups shredded provolone or white Cheddar cheese (6 oz)
8 oz fresh whole milk mozzarella cheese, cut into 1/2-inch cubes
1/4 cup chopped pistachio nuts
Chopped fresh cilantro, if desired
- Heat oven to 400°F. Cut peeled squash in half lengthwise; remove and discard seeds. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion. Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until vegetables are tender.
- Spray or grease 2 large dark or nonstick cookie sheets. Unroll dough on work surface; cut into 4 rectangles. Fold corners of each rectangle under to form into oval shapes, about 9 inches long each. Place 2 ovals on each cookie sheet. Bake on oven racks positioned closest to center of oven 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
- Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese. Bake 5 to 7 minutes or until crust is brown and cheese is melted. Sprinkle with pistachio nuts and cilantro.
Makes 24 appetizer servings