Posted Monday, January 14th 2013 @ 2pm
As we try & stick with our New Years resolutions of eating better or losing weight, there is not a better, or easier recipe to try than this one! Piled high with Indian-spiced roasted vegetables & fresh mozzarella, then topped with salted pistachio nuts and cilantro, this hand-held treat will be sure to satisfy!
Betty Crocker's Roasted Squash & 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
- 1/2 teaspoon ground cumin
- 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
WHAT TO DO:
- 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.
- 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.
- 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.
to try Betty Crocker's Gluten Free Chocolate Truffles!