There's no need to call your local pizza joint tonight because we've got something even better. These gourmet squash and caramelized onion pizzettes are miles better than the take-out stuff, and ready to eat just as quickly!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Arugula and Spinach Mix
Butternut Squash, cubes
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Heat Guide for step 1 (dbl for 4 ppl) : 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, halve, then cut onion into 1/4-inch slices. Finely chop 2 tsp sage leaves (dbl for 4 ppl). Add squash, half the sage, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes to parchment-lined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 20-22 min.
While squash roasts, heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, then stir in half the balsamic glaze. Set aside.
Arrange flatbreads on a baking sheet. Brush with 1/2 tbsp oil (dbl for 4 ppl). (NOTE: For 4 ppl, use 2 baking sheets, using 1/2 tbsp oil per baking sheet.) Toast flatbreads in the bottom of the oven until softened, 2-3 min. While flatbreads toast, stir together ricotta, half the mozzarella, remaining sage and 1/4 tsp salt (dbl for 4 ppl) in a small bowl.
Spread ricotta mixture over flatbreads. Top with squash, caramelized onions and remaining mozzarella. Bake flatbreads in the middle of the oven until golden-brown and crisp, 2-3 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
While flatbreads bake, halve tomatoes. Whisk together, remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add tomatoes and arugula and spinach mix. Season with salt and pepper, then toss to combine. Cut flatbreads into pieces. Divide flatbreads and salad between plates. Sprinkle pepitas over salad and flatbreads.