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!
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Servings: 4People
Author: Snap Pea Sheep
Ingredients
4Flatbread's or 8" pizza rounds
1Summer Squash
1CupKale or 3 OZ spinach
1Vidalia or sweet onion
1Can Cannellini beans
1/2CupCashews
1/2 CupWater
2TBSPLemon juice
1TSPAleppo Pepper flakes
1TBSPGarlicMinced
1/2TSPHerb De Province
Salt and pepper to taste
1BunchFresh 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).