Fall Flatbread (GF) with Squash, Zucchini, Pesto, and Goat Cheese
One of my favorite ways to use up leftover veggies is by tossing everything onto a pizza or flatbread for an easy and delicious meal. Using my gluten-free dough
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shaynaskitchen.com.
Cooking tools:
- Oven
- Pizza pan
- Pizza stone
- Baking pan
- Chef's knife
- Cutting board
- Pastry brush
Ingredients
- Pizza dough
- enough for one pizza— see my recipe on my website
- Small handful arugula
- 1/4 cup cooked and cubed honey nut or butternut squash
- 1/4 cup chopped cherry tomatoes
- 1/4 zucchini sliced thin
- Goat cheese to taste
- 2-3 tbsp pesto
- I used the recipe on my site
- Olive oil
- Celtic salt and red pepper flakes to taste
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