Sara Quessenberry


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

  • In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Scatter over the dough and sprinkle with the cheese. Bake until golden brown and crisp, 20 to 25 minutes.

  • Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.

Nutrition Facts

640 calories; fat 30g; saturated fat 10.5g; cholesterol 46mg; sodium 1165mg; protein 23g; carbohydrates 71g; sugars 6g; fiber 6g; iron 5mg; calcium 398mg.