Grilled Pumpkin & Greens Flatbread

Mediterranean cooks often pull flatbreads from the grill as easy communal lunch fare. This version tops crisp dough with smoky pumpkin half-moons, hardy greens, rosemary, and crumbled feta.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 52g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb store-bought or homemade pizza dough
• 1 small (about 2 lb) sugar pumpkin or kabocha
• 3 cups baby kale or mixed hardy greens
• 3 garlic cloves
• 1 tbsp chopped fresh rosemary
• 4 tbsp olive oil
• 3/4 cup crumbled feta
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tsp lemon zest
• 2 tbsp cornmeal or flour for dusting

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates.
2. 2Peel and seed the pumpkin, then cut it into thin half-moons about 1/4-inch thick so they cook quickly.
3. 3Toss the pumpkin slices with half the olive oil, chopped rosemary, half the salt, and black pepper.
4. 4Grill the pumpkin in a single layer until tender with clear grill marks and lightly caramelized edges, 3 to 4 minutes per side; transfer to a plate.
5. 5On a lightly floured surface, stretch the dough into a large oval or rectangle about 1/4-inch thick.
6. 6Brush one side of the dough with olive oil, then place oiled-side down on the hot grill.
7. 7Grill until the bottom is marked and the top begins to bubble, 2 to 3 minutes; flip carefully.
8. 8Brush the new top with remaining oil, scatter minced garlic, then layer the grilled pumpkin and the greens.
9. 9Close the lid or cover loosely and cook until the crust is cooked through and the greens just wilt, another 3 to 4 minutes.
10. 10Transfer the flatbread to a cutting board or serving tray.
11. 11Top with crumbled feta, lemon zest, red pepper flakes, and the remaining fresh greens.
12. 12Drizzle a final thread of olive oil, season with the last pinch of salt, slice into shareable pieces, and serve warm.