Healthy Flatbread Pizza Recipe
An easy, yet healthy, flatbread pizza with butternut squash, maple, and pancetta.
Servings 0
Ingredients
- 1 naan thin crust pizza
- ¾ lb butternut squash peeled, cut into small ¼ inch square pieces
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- ½ red onion thinly sliced
- 1 tbsp fresh thyme
- 6 oz fresh pancetta
- ¾ cup fresh whole-milk ricotta
- 1 tsp apple cider vinegar
- 2 cup very thinly sliced Rainbow chard leaves
Instructions
- Preheat the oven to 450 F.
- In a large bowl, toss the squash with 2 tablespoons of the maple syrup, 1-½ teaspoon of the oil, ¼ teaspoon salt and ⅛ teaspoon pepper. Spread it in a single layer on a large, heavy-duty, rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.
- Lower the oven temperature to 425 F.
- Using a small pan, cook pancetta over medium-high heat for 2-3 minutes on either side. Remove from heat, place on a paper towel while you prepare other ingredients.
- Brush the naan pizza crust lightly with ½ tablespoon extra virgin olive oil, ensuring you cover the entire crust.
- In a large bowl, gently toss the squash, onion, thyme, 1-½ teaspoon of the remaining oil, ½ teaspoon salt and ¼ teaspoon pepper.
- Scatter the squash mixture evenly over the pizza, top with sliced pancetta and teaspoons of ricotta all over. Sprinkle with the pecorino and bake until brown. About 12- 15 minutes.
- In a large bowl, whisk the remaining 1 tablespoon syrup and 1 tablespoon oil, the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chard to the bowl, toss and coat. Scatter the chard over the flatbread. Cut into pieces and serve.