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!

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:)

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Butternut Squash Flatbread
Kale + Shroom Panini
Avocado Chicken Sliders + Lemon Garlic Sweet Potato Fries

+Racheal [@life_inchaarg] VirtCHAARG girl from NY

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