During this time of year, food can be heavy and sometimes you still want that comfort food without having to feel extremely full after each dish. This week, I created a flatbread that delivers the comfort of your mom’s cooking without all the extra weight (it’s vegetarian and vegan too!)
I’m not a self-proclaimed vegetarian, but I love any dish with veggies (I’ll choose a veggie burger over a beef burger any day!), and this flatbread is no different. You won’t feel guilty about eating this dish (even if it’s by yourself).
What you’ll need:
- 170g cubed butternut squash
- 56g cubed red onion
- 1 tbsp flour
- 1 pack pizza dough*
- 26g pepitas
- 260g tomato
- 1/4 cup pizza sauce
- grated parmesan cheese*
- 2 tbsp basil pesto
*These ingredients can be replaced with dairy-free parmesan cheese and gluten-free dough
Directions:
- Go ahead and preheat the oven to 425 degrees, and while that’s heating wash and dry all the veggies. Combine the butternut squash and red onion on a baking sheet lined with parchment paper, and a drizzle of olive oil. Place it in the oven for approximately 26 minutes.
- Sprinkle the flour on your counter top and roll out the pizza dough into a rectangle.
- Place the rolled out dough onto another baking sheet lined with parchment paper and prick the dough with a fork all over. Bake in the centre of the oven until it’s golden, approximately 15 minutes.
- Once pizza dough reaches a golden colour, spread the tomato sauce onto the top of the bread and place the tomatoes on top (sliced thinly), with the pepitas sprinkled on top. Bake for another 6 minutes.
- Once the flatbread and veggies are finished roasting, place the squash and onion on top of the flatbread and put on as much basil pesto as you want with parmesan.
And that’s it! Only 5 steps to this tasty dish.
Is there a dish you want to see next? Let me know, I’m thinking of making something dessert based for next week! Until Monday, have a great weekend.
Very nice