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Healthy Flatbread Pizza

An easy yet healthy flatbread pizza with butternut squash and pancetta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 naan thin crust pizza
  • 3/4 lb butternut squash peeled, cut into small 1/4 inch square pieces
  • 3 tbsp pure maple syrup
  • 2 tbsp extra virgin olive oil
  • 1/2 red onion thinly sliced
  • 1 tbsp fresh thyme
  • 6 oz fresh pancetta
  • 3/4 cup fresh whole-milk ricotta
  • 1 tsp apple cider vinegar
  • 2 cup very thinly sliced Rainbow chard leaves


  • Preheat oven to 450 F
     In a large bowl, toss the squash with 2 Tablespoons of the maple syrup, 1 1/2 teaspoon of the oil, 1/4 teaspoon salt and 1/8 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 small pan, cook pancetta over medium-high heat for 2-3 minutes on either side. Remove from heat, place on paper towel while you prepare other ingredients.
  • Brush the Naan pizza crust lightly with 1/2 tablespoon extra virgin olive oil, ensuring you cover the entire crust.
  •  In a large bowl, gently toss the squash, onion, thyme, 1 1/2 teaspoon of the remaining oil, 1/2 teaspoon salt and 1/4 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 baked until brown. About 12- 15 minutes.
  • In a large bowl, whisk the remaining 1 Tablespoon syrup and 1 Tablespoon oil, the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chard to the bowl, toss and coat. Scatter the chard over the flatbread. Cut into pieces and serve.