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Vegetable & Caramelized Onion Flatbread

with Goat Cheese & Baby Greens Salad

Cooking time

30 minutes




960 /serving

There are a lot of beautiful things happening on this flatbread. Baked-to-golden dough gets topped with tender butternut squash cubes, greens, sweet caramelized onions and creamy crumbled goat cheese for a lingering tanginess. You’ll save some of the cheese and greens for a classic salad, drizzled with a sweet-sharp white balsamic vinaigrette. It’s a rustic, scrumptious take on pizza night, and it really couldn’t be easier to make.

We will send you:

  • 90g Baby greens (baby spinach, kale or arugula)
  • 1 Garlic clove
  • 170g Diced butternut squash
  • 100ml Marinara sauce
  • 50g Caramelized onions
  • 15ml White balsamic vinegar
  • 75g Goat cheese
  • 454g Pizza dough
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

2 Sheet pans
Olive oil
Parchment paper
Salt & pepper
Total Fat
41 g
Saturated Fat
10 g
1660 mg
Total Carbs
122 g
11 g
28 g
7 g
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Roast the butternut squash
Preheat the oven to 450°F. Set the pizza dough aside to come up to room temperature. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, stirring halfway through, until browned and tender when pierced with a fork.
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Start the flatbread
While the butternut squash roasts, thinly slice the garlic. On a well-oiled sheet pan, stretch the pizza dough to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust (use 2 sheet pans for 4 portions). Spread the marinara sauce evenly over the dough. Top with the garlic, caramelized onions and a drizzle of olive oil; season with ½ the remaining spice blend and S&P. Bake the flatbread on the bottom rack of the oven, 12 to 14 minutes, until the dough is golden. Remove from the oven and set aside.
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Make the salad
While the flatbread bakes, in a large bowl, combine the white balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add all but a handful of the baby greens and ⅓ of the goat cheese. Toss well.
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Finish the flatbread
Top the baked flatbread with the roasted butternut squash, remaining baby greens (tear any large leaves with your hands before adding), remaining goat cheese and a drizzle of olive oil; season with the remaining spice blend and S&P.
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Plate your dish
Transfer the finished flatbread to a cutting board and cut into wedges. Divide the flatbread wedges and salad between your plates. Bon appétit!