claire freehafer

ingredients

• 4 flatbreads
• 2 yellow squash, halved lengthwise, thinly sliced crosswise into halfmoons
• 4 scallions, thinly sliced
• 2 lemons, halved
• 8 oz grape tomato, halved lengthwise
• ½ oz basil leaves
• 2 oz pine nuts
• 8 oz fresh mozzarella
• 6 oz mixed greens
• 1 tsp chili blakes
• 1 oz honey
• 4 tsp olive oil

instructions

1. adjust rack to upper position and preheat oven to 450 degrees.

2. heat a large pan over medium heat. add pine nuts and toast, tossing frequently, until golden brown and fragrant, 3-4 minutes. if nuts seem like they might burn, remove pan from heat for a few seconds. remove nuts from pan and set aside.

3. heat a drizzle of olive oil in same pan over medium-high heat. add scallions and cook until fragrant, about 30 seconds. add squash and cook until soft and lightly browned, 5-6 minutes, tossing. season with salt and pepper.

4. place flatbreads on a baking sheet. tear mozzarella into small pieces with your hands and scatter over flatbreads. top with squash mixture. bake in oven until cheese is melted and flatbreads are golden brown, about 10 minutes.

5. meanwhile, toss mixed greens, tomatoes, a squeeze of lemon, and a drizzle of olive oil in a medium bowl. season with salt and pepper.

6. once flatbreads are done, scatter with basil, pine nuts, and chili flakes (to taste). drizzle with honey. cut into slices and serve with salad on the side.