Autumn Roasted Veggie + Pomegranate Flatbread

Many people think that it is necessary to eat plain, boring food in order to stay healthy, but being healthy does not mean we need to *cut out* the foods we love! Eating clean is all about spicing it up + making healthy versions of our favorite meals! ++ let’s be real, what college student doesn’t love pizza!? Whether its a late night indulgence, or an on the go breakfast — pizza is delicious. So if you’re looking for a way to eat pizza without the *indulgence factor*, give this recipe a try — it’s the perfect combination of autumn veggies! 

INGREDIENTS

1 lb Whole Wheat Pizza Dough

2 cups Kale

1 cup Ricotta Cheese 

¼ cup Onion [sliced]

¾ cup diced Butternut Squash

1/2 cup Pomegranate Seeds

¼ cup Balsamic Vinegar

1 tbsp Brown Sugar

2 tbsp Extra Virgin Olive Oil

2 tbsp Whole Wheat Flour

DIRECTIONS

1] Preheat the oven to 350°F. Sprinkle the whole wheat flour on the cutting board + on top of the dough. Flatten the dough gently with fingertips until thin + circular [try to avoid thin spots]

2] Place the dough onto a pizza tray [or cookie sheet] + make sure there is enough flour underneath so that it does not stick. Drizzle the olive oil onto the dough + top with kale ++ ricotta.

3] In a medium skillet, add Butternut Squash, Onions, Balsamic Vinegar, and Brown sugar. Cook on medium heat until the onions + squash soften. Once softened, add to the top of the pizza.

4] Bake for about 20 minutes until the crust is crispy + cheese begins to brown. Take the pizza out of the oven + you’re ready to cut + serve!

PIN + SAVE FOR LATER!

Now it’s time for your pizza night! Call up your friends, or just enjoy for yourself ; ) Don’t be afraid to change or add any ingredients to make it more to your liking! Share your creation with us on Insta with the hashtag #CHAARGeats! Enjoy:)

+Raechel [@life_inchaarg] VirtCHAARG girl from NY