BBQ Butternut Pesto Flatbread Pizza
Every week, I try to make a “Special Lunch” for my husband. (Cooking for others is my love language!) One of his favorite foods in the world is pizza, so I’m always tinkering with toppings and sauces. This particular flatbread has been a hit in our family and requested time and time again for that “Special Lunch”.
With smokey tangy bbq sauce, savory butternut squash, herbaceous pesto, melty cheese, bright pickled onions, and fresh herbs this flatbread pizza hits every tastebud for a flavor that leaves you wanting more. I’m sure this BBQ Butternut Pesto Flatbread Pizza will be your favorite lunch item as well!
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Time:
Prep: 10 minutes
Cook: 20 minutes
Servings: 4
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Toppings
pickled red onion
butternut squash
Kinder’s Bbq sauce (or any other slightly sweet and tangy bbq sauce)
mozzarella
asiago
sage
basil
For the Pesto
3 cups spinach
¼ cup toasted pistachios
¼ cup toasted pumpkin seeds
¼ cup asiago cheese
Olive oil (add between pulses until pesto is smooth)
Flatbread Dough
0.25 ounce (1 packet) active-dry yeast
1 ⅓ cup water heated to 110°f
2 tablespoons honey
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Nutrition per serving:
Calories, 771.56kcal, 39% DV
Total Fat, 30g, 43% DV
Carbs, 105.52g, 41% DV
Sugars, 13.8g, 15% DV
Protein, 21.4g, 43% DV
Sodium, 324.23mg, 16% DV
Fiber, 6.14g, 22% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 7.4/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 20g, 39% DV
Fiber, 6g, 22% DV
Protein, 21g, 43% DV
Potassium, 506mg, 14% DV
Magnesium, 77mg, 20% DV
Iron, 7mg, 47% DV
Step 1
Preheat oven to 450F.
Step 2
Chop the sage and basil and set aside separately. Then prepare the butternut squash. If using frozen squash, drizzle with sesame oil and cook in a large pan until tender. If using fresh raw squash, peel and cube the squash then drizzle with sesame oil and bake for 15 minutes until tender. Begin making the flatbread dough.
Making the Flatbread Dough
Step 1
Prepare warm water to 110°F (Double check with a food grade thermometer. If the water is too hot the yeast may deactivate.) Stir the honey into the water then sprinkle the yeast on top and stir to distribute the yeast throughout the water. Rest the mixture for 10 minutes to allow the yeast to foam.
Step 2
Sift flour into stand mixer bowl and set the speed on low. Slowly pour in the yeast and olive oil then set the mixer speed to medium-low and mix for 5 minutes.
Step 3
Roll out pizza dough to 1/2 - 1 inch thickness on a lined or oiled baking sheet or pizza stone. Then prepare the pesto.
Making the Pesto
Step 1
In a food processor, blend spinach, pistachios, pumpkin seeds, asiago, garlic granules, and olive oil until roughly smooth.
Assemble and Bake the Flatbread
Step 1
Spread the pesto over the flatbread evenly and top with mozzarella and asiago cheese.
Step 2
Arrange the butternut squash on top evenly and top with sage. Bake the flatbread for 20 minutes or until the crust is golden brown.
Step 3
Once the flatbread is done baking, top with pickled onions, chopped basil, and drizzle of Kinder's BBQ sauce.
Serve
Step 1
Slice the flatbread and serve with extra basil and enjoy!