Roasted Squash and Sweet Potato Flatbread

Ingredients

• 1 lb delicata squash peeled
• 24 servings cilantro leaves fresh chopped
• 2 teaspoons garam masala 
• 0.5 teaspoon ground cumin 
• 1 tablespoon olive oil 
• 1 medium onion halved thinly sliced
• 0.3 cup pistachios chopped
• 11 oz pizza dough refrigerated thin canned
• 1 teaspoon sea salt fine
• 8 oz mozzarella cheese fresh whole cut into 1/2-inch cubes
• 1 small sweet potatoes and into peeled quartered cut into 1/4-inch slices
• 6 oz cheddar cheese shredded white

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 400F.
2. Cut peeled squash in half lengthwise; remove and discard seeds.
3. Cut each half in half lengthwise, and cut into 1/2-inch slices. In large bowl, place squash, sweet potato and onion.
4. Drizzle with oil; sprinkle with garam masala, cumin and salt. Stir until evenly coated. Arrange on ungreased 15x10x1-inch pan.
5. Bake 15 minutes; stir.
6. Bake 15 to 20 minutes longer or until vegetables are tender.
7. 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.
8. Place 2 ovals on each cookie sheet.
9. 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.
10. Sprinkle provolone evenly over crusts, then arrange roasted squash, sweet potato and onion on crusts; top evenly with mozzarella cheese.
11. Bake 5 to 7 minutes or until crust is brown and cheese is melted.
12. Sprinkle with pistachio nuts and cilantro.