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

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 November 14, 2012

Make With

Pillsbury Pizza Crust

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

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.

Can't find delicata squash? Feel free to substitute it with butternut squash.
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 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;