Roasted Squash and Sweet Potato Flatbread

 

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) Pillsbury® refrigerated thin 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

• 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.