Moving into fall has us scrambling to finish off summer vegetables while craving fall flavors. This Summer Squash and Kale Flatbread might be a good transitional meal. Butternut squash could be used instead, throw some fresh pomegranate seeds on the finished dish!
You might also want to try my Eggplant Supreme Pizza.
Don’t have flatbread or pizza dough? Use sourdough bread for your pizza toppings.
Come on fall!
Squash and Kale Flatbread
This is an interesting take on pizza. I totally stole the idea from True Foods Kitchen and made my own version. You can use butternut squash or summer squash depending on the season!
Print Recipe
Ingredients
- 4 Flatbread's or 8" pizza rounds
- 1 Summer Squash
- 1 Cup Kale or 3 OZ spinach
- 1 Vidalia or sweet onion
- 1 Can Cannellini beans
- 1/2 Cup Cashews
- 1/2 Cup Water
- 2 TBSP Lemon juice
- 1 TSP Aleppo Pepper flakes
- 1 TBSP Garlic Minced
- 1/2 TSP Herb De Province
- Salt and pepper to taste
- 1 Bunch Fresh Basil or oregano
Instructions
- Soak the cashews in the water and 1 TBSP of the lemon juice for about 1/2 hour - or you can bring the ingredients to a boil and let simmer 5 minutes.
- Slice the squash and onions super thin and set aside.
- Wash and blanch the greens in very hot water until wilted. Drain and blot with tea towels to dry.
- Blend the whole can (juice and all) on low along with the garlic, herb de province, and 1 TBSP lemon juice until well blended. This should be like a mayonnaise consistency. Add more water or lemon juice if necessary. Salt and pepper to your taste.
- I prefer my flatbread crispy so I toast mine on one side before adding the toppings. Spread the bean mixture onto the flatbread distributing evenly as possible.
- Arrange the greens onto the flatbread and top with the squash and onions.
- Bake on a wire rack at 400 º F for 10-12 minutes or until the vegetables are cooked through.
- Add cashews and water to the blender and blend on high until a creama is formed. Top the flatbread's with fresh basil leaves topped with the creama. Finish with a sprinkle of Aleppo pepper.
Notes
This is a Snap Pea Sheep recipe.
Sometimes vegetables do not bake well or take longer than the flatbread. It depends on the thinness of the vegetables. It is acceptable to slightly sauté the vegetables prior to adding to the flatbread.
Try adding sautéed mushrooms or artichokes to this recipe! Delicious!
Baking on a wire rack will make your flatbread crispier. If you prefer it less crispy you can place it on a pizza stone.
To save calories and fat, replace 1/2 the cashews with raw zucchini or use raw zucchini in place of the cashews. (No water required).
