Ingredients
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1 (16 oz) pkg frozen butternut squash , thawed
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1 (12 oz) pkg shredded Brussels sprouts
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½ cup olive oil
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6 slices flatbread or pita
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1 ⅓ cup reduced-fat ricotta cheese
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¼ cup freshly grated Parmesan cheese
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2 tbsp balsamic glaze
Steps
1
Preheat oven to 450°F. Toss squash and Brussels sprouts with 2 tbsp of oil, salt (in moderation), and pepper. Roast for 15 min., turning once.
2
Set roast veggies aside. Brush remaining oil on each flatbread, sprinkle with salt (in moderation), and pepper.
3
Divide and spread ricotta on each pizza, evenly distribute butternut squash and Brussels sprouts, and cook for 5 min. Remove from oven, then garnish with Parmesan cheese and a drizzle of balsamic glaze.
