Butternut Squash Flatbread

Quick Bread - Bread

On a diet? Want a change from plain old veggie pizza? Try this colorful and flavorful twist. Dusting the baking sheet with cornmeal prevents dough from sticking and gives it a lil' crunch.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 8

Yield: 1 flatbread

Butternut Squash Flatbread

Ingredients

1 tablespoon cornmeal

or as needed

1 pound prepared whole-wheat pizza dough

1 tablespoon olive oil

4 ounces low-fat mozzarella cheese

grated

2 cups cooked butternut squash cubes

½ cup thinly-sliced red onion

1 tablespoon grated Parmesan cheese

or to taste

ground black pepper

3 cloves garlic

minced

Bread

Directions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Sprinkle cornmeal onto a baking sheet.

Step 2

Roll out dough to 1/4-inch thickness using a rolling pin on a work surface. Place dough on prepared baking sheet and brush olive oil thoroughly over surface. Layer dough with mozzarella cheese butternut squash and red onion. Sprinkle dough with Parmesan cheese and black pepper; top with garlic.

Step 3

Bake in the preheated oven until golden brown 25 to 30 minutes.

Nutritional Information

Butternut Squash Flatbread

Servings Per Recipe:8

Calories: 214.4

% Daily Value *

Protein: 8.4g 17%

Carbohydrates: 32.1g 10%

Dietary Fiber: 4.7g 19%

Sugars: 1.6g

Fat: 5.7g 9%

Saturated Fat: 1.8g 9%

Cholesterol: 9.6mg 3%

Vitamin A Iu: 5790.9IU 116%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.1mg 6%

Vitamin C: 8.9mg 15%

Folate: 15.4mcg 4%

Calcium: 143.8mg 14%

Iron: 0.5mg 3%

Magnesium: 20.3mg 7%

Potassium: 181.2mg 5%

Sodium: 340.3mg 14%

Calories From Fat: 51.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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