Squash & Grape Flatbread

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 large store-bought flatbreads or naan
• 1 1/2 cups seedless red grapes
• 1 medium yellow squash
• 1 small zucchini
• 8 oz fresh mozzarella
• 2 tsp fresh thyme leaves
• 1 tsp fresh rosemary
• 2 cups baby spinach
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 2 garlic cloves
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp toasted pine nuts
• 1 tsp honey

Instructions

1. 1Preheat the oven to 425°F and place a large baking sheet inside to heat. Thinly slice the yellow squash and zucchini into half-moons.
2. 2Toss squash, zucchini, and whole grapes with olive oil, minced garlic, thyme, chopped rosemary, salt, pepper, and red pepper flakes on a second sheet pan.
3. 3Roast the vegetables and grapes until squash is tender-crisp and grapes are jammy and blistered, 12 to 14 minutes, stirring once.
4. 4Brush both flatbreads lightly with olive oil. Carefully transfer them to the preheated baking sheet.
5. 5Tear mozzarella into small pieces and scatter evenly over the flatbreads. Bake until the edges crisp and cheese just melts, 6 to 8 minutes.
6. 6Remove flatbreads from the oven. Scatter baby spinach over the hot cheese so it wilts slightly from residual heat.
7. 7Spoon the roasted squash, zucchini, and grapes evenly across both flatbreads, including any caramelized pan juices.
8. 8Drizzle with balsamic vinegar and a touch of honey. Finish with toasted pine nuts and an extra grind of black pepper.
9. 9Slice each flatbread in half, let cool 2 minutes so toppings set, and serve warm as a light midday plate.