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Roasted Squash and Sweet Potato Flatbread

Name: Roasted Squash and Sweet Potato Flatbread
Prep time: 30 min
Total time: 1 h 15 min
Yield: 24
Cuisine: Indian
Ingredients: 1 medium (1 lb) delicata squash, peeled; 1 small sweet potato, peeled, quartered, cut into 1/4-inch slices; 1 medium onion, halved, thinly sliced; 1 tablespoon olive oil; 2 teaspoons garam masala; 1/2 teaspoon ground cumin; 1 teaspoon fine sea salt; 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust; 1 1/2 cups shredded provolone or white Cheddar cheese (6 oz); 8 oz fresh whole milk mozzarella cheese, cut into 1/2-inch cubes; 1/4 cup chopped pistachio nuts; Chopped fresh cilantro, if desired

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Roasted Squash and Sweet Potato Flatbread

Prep 30 min
Total 1 hr 15 min
Ingredients 12
Servings 24

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Piled high with Indian-spiced roasted vegetables and fresh mozzarella, then topped with salted pistachio nuts and cilantro, this hand-held appetizer is the life of the party.

By Pillsbury Kitchens

Updated Nov 14, 2012

Ingredients

1 medium (1 lb) delicata squash, peeled
1 small sweet potato, peeled, quartered, cut into 1/4-inch slices
1 medium onion, halved, thinly sliced
1 tablespoon olive oil
2 teaspoons garam masala
1/2 teaspoon ground cumin
1 teaspoon fine sea salt
1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1 1/2 cups shredded provolone or white Cheddar cheese (6 oz)
8 oz fresh whole milk mozzarella cheese, cut into 1/2-inch cubes
1/4 cup chopped pistachio nuts
Chopped fresh cilantro, if desired

Make With

Pillsbury Pizza Crust

Steps

1

Heat oven to 400°F. Cut peeled squash in half lengthwise; remove and discard seeds. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion. Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until vegetables are tender.
2

Spray or grease 2 large dark or nonstick cookie sheets. Unroll dough on work surface; cut into 4 rectangles. Fold corners of each rectangle under to form into oval shapes, about 9 inches long each. Place 2 ovals on each cookie sheet. Bake on oven racks positioned closest to center of oven 7 to 10 minutes or until golden brown, switching positions of cookie sheets after 5 minutes for even baking.
3

Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese. Bake 5 to 7 minutes or until crust is brown and cheese is melted. Sprinkle with pistachio nuts and cilantro.

Tips from the Pillsbury Kitchens

tip 1
Can't find delicata squash? Feel free to substitute it with butternut squash.
tip 2
You've got to love them! Sweet potatoes are naturally rich tasting and sweet, and they are a good source of vitamins A and C.

Nutrition Information

120 Calories, 6g Total Fat, 5g Protein, 9g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer Serving

Calories: 120

Calories from Fat: 60

Total Fat: 6g; 10%

Saturated Fat: 3g; 15%

Trans Fat: 0g

Cholesterol: 15mg; 4%

Sodium: 280mg; 12%

Potassium: 85mg; 2%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 1g; 4%

Sugars: 2g

Protein: 5g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;