Recipe Swap: Flatbread Pizza with Butternut Squash, Chickpeas & Radicchio Slaw with Tahini

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I must admit, I almost entirely forgot to make something for this month’s Recipe Swap.

But let me back up for a moment, as I try to explain my strange and busy week to you all.

Great Lent started last Monday, February 27th. For those of you who know me (or have been reading this blog for a while), you probably already know that my husband and I participate in the Greek Orthodox tradition of Great Lent. (I’ve written about our Lenten experiences in the past, so feel free to read last year’s post if you’re curious.) Essentially, it means I won’t be consuming meat, dairy, or alcohol for the next six weeks.

So, Lent started last Monday. And then Thursday I flew to Las Vegas for a mini-vacation with a couple of my girlfriends. As much as I love the practice of Lent, being a vegan (who doesn’t drink) in Las Vegas just isn’t practical (or fun!). So I cheated on my Lenten diet for a few days, and now I’m back to normal Lenten life.

That being said, last week was strange. And in the midst of the insanity of last week, I realized I needed to make something for this month’s Recipe Swap. This month, Christianna selected a basic pizza recipe for the group to re-create:

Due to my dietary restrictions and my busy pre-vacation schedule, I knew my pizza needed to be a.) vegan and b.) relatively quick and easy.

And this is what I came up with: a flatbread pizza with butternut squash puree, sauteed chickpeas, radicchio and endive slaw with tahini dressing. The recipe is a tribute to one of my all-time favorite vegan recipes, which is a Warm Butternut Squash and Chickpea Salad from Smitten Kitchen. I took the basic ingredients and flavors of that salad, and turned them into a delectable vegan pizza. It was seriously awesome (and I will definitely be making this recipe again).

I apologize that this post is short and to the point, but I just got back from Las Vegas and I have a husband, cat, and bunny to snuggle with! I hope you enjoy the recipe, and please do check out my fellow swappers creations below.

(Inspired from the flavors in Smitten Kitchen’s Warm Butternut Squash Salad)

Note: This recipe may look like it’s complicated, as it has so many different elements. Other than making the squash puree (which can be done ahead of time), each element of this pizza only took minutes to put together. It really was easy and quick!

Pizza ingredients:
3-4 pieces of Naan bread (or other flatbread. I used Trader Joe’s frozen Naan.)
3/4 cup butternut squash puree (See instructions and ingredients for puree below. Can be made ahead of time.)
1 small head of radicchio
1 small head of endive
1 large handful of flat leaf parsley
1/2 a large red onion, diced
1/4 cup toasted slivered almonds
1 jalapeno
1 can of chickpeas, rinsed
1/2 teaspoon of cumin
Salt & pepper, to taste
Lemon juice
Olive oil

Tahini sauce ingredients:
1 medium garlic clove, minced
The juice of 1 lemon
3 tablespoons tahini
2 tablespoons water (more, if needed)
1 tablespoon olive oil
1 teaspoon minced parsley
Salt & pepper, to taste


Butternut squash puree:
1 butternut squash
Olive oil
Salt, pepper, nutmeg

Preheat oven to 400 degrees. Cut the squash in half (lengthwise) and remove seeds and pulp. Remove stem. Brush squash halves with olive oil, and season with salt and pepper. Place squash on a lined baking sheet, face down. Roast in the oven until flesh very tender (30-45 minutes). Allow squash to cool. Scrape squash flesh off of the skin and puree using a blender or food processor. Season with a touch of salt, pepper, and nutmeg.

Radicchio slaw:
Using a knife or mandoline, slice endive and radicchio very thinly (into a chiffonade). Toss the endive and raddichio mixture with a bit of olive oil, lemon juice, salt and pepper. Mince 1/2 of the jalapeno (remove seeds) and add to slaw. Add most of the red onion (reserving some onion for the chickpea topping), a handful of chopped parsley, and the toasted almonds. Taste, and adjust seasonings. (Optional: you can also toss the radicchio slaw with some of the tahini sauce for extra tahini goodness.)

Tahini sauce:
Stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, one spoonful at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in garlic and parsley, and season with salt and pepper to taste. Set aside.

Chickpea topping:
In a small skillet or saucepan, heat a small amount of olive oil over medium heat. Add the rest of the red onion and allow to cook until soft, 3-4 minutes. Add the other 1/2 of the minced jalapeno and the rinsed chickpeas. Cook over medium heat for 5 minutes. Season with cumin, salt, and pepper. Remove from the heat and stir in some chopped fresh parsley. Squeeze a bit of lemon juice over the top of the chickpea mixture. Set aside.

Assemble the pizzas:
Arrange naan or flatbread on a baking sheet. Spread an even layer of butternut squash puree over each piece of bread. Sprinkle a handful of the chickpea topping over each pizza. Bake in a 400 degree oven for 5-10 minutes, until the edges of the flatbread are golden brown and the underside is crisp. (If you’d like a little extra browning on top, you can always broil for a few seconds at the very end). Remove pizzas from oven and place a generous amount of the radicchio slaw on top. Drizzle tahini dressing over the top of the pizzas and serve immediately.

21 Responses

  1. Jamie says:

    I love all of the flavors in this pizza – what a wonderful creation!

  2. I haven’t had a ‘normal’ pizza in years so I am loving all of these variations. This sounds amazing; I wish I had some now for breakfast Lindsay…mm mm good!

  3. d.l.mayfield says:

    I am begging you to make this for me. Begging. PS Cori was talking about your blog and and it gets all weird and veganish for like 3 months of the year Lent and it made me laugh. It is good for us folks that need to learn how to eat like this more!

  4. kellypea says:

    Ah, Vegas. We haven’t been in a while and it’s one of my favorite places. Great recipe — it’s going on my dinner list this week. I love radicchio and have had a turban squash just waiting for a purpose.

  5. Glenn Powers says:

    Congrats on being a temporary Vegan….I guess you need to go to confession or something for the semi-lenten thing. keep smiling….

  6. Suzi says:

    Great flat bread pizza, sounds delicious and all those veggies are wonderful. You probably didn’t even miss the cheese. Congrat on going vegan for a while.

  7. Shari says:

    This looks yummo – and I am keen to make it as a salad (as I can’t eat gluten at the moment) and this looks delicious! Happy Snuggling (I love a good snuggle).
    Shari from

  8. Rachel says:

    Yum! This looks better than regular old pizza if you ask me! It’s like a fancy salad on a pizza!
    I can imagine how being vegan and a non-drinker in Vegas would be a bummer. I’m a vegetarian non-drinker myself so I guess I seek out incredible vegeratian food destinations for my entertainment!

  9. First you get big props for even doing anything, let alone something that you’ve had to derive under such contrained circumstances. And your post is not short! Any recipes like this take much time to write up and make. This is beautiful Lindsay both visually and the flavors. I’m delighted for you that you’ve found something undobutedly so satisfying with such full flavor during a time you must be mindful of not having certain foods. A great time to quietly reflect on the bounty your food life is comprised of; now and when you are not honoring Great Lent.

    • lindsay says:

      Thank you, Toni, for your kind and encouraging words! I do love that the Recipe Swap forces me to get in the kitchen, even in the midst of a busy schedule and a Lenten diet. But once I’d finished the recipe, all felt right with the world. Sometimes life is funny like that. :)

  10. Ann says:

    I’m absolutely floored by this lovely, colorful combination! I just can’t get over how creative everyone is!

  11. monique says:

    Fantastic simple toppings – this is the perfect Lent Pizza. Sometimes the best recipes happen on the shortest time. Great swap!

  12. will you come and cook for me? you have the best ideas,,,

  13. claire says:

    How amazing does this look!? what a lovely and unusual recipes – yum!

  14. Mary says:

    What a beautiful pizza! I love the colors in each photo and how creative you were with the recipe. I have so much fun with this swap each month. Great post.

  15. This looks incredible! I love the combination of squash and chickpeas– so filling and satisfying, without being too heavy. And I’m a big fan of flatbread pizzas, I love me a crispy crust. I can’t wait to make this.

    Hope your Vegas trip was all that it could be… and MORE! I had a blast on my one and only Vegas trip. It’s like a fairyland. With hookers.

  16. Laura Rees says:

    This looks so good, I think I might just skip the bread and eat that slaw for lunch. mmmmmm

  17. Kim Bee says:

    Is it okay to call a pizza pretty? This one totally qualifies. I’ve never eaten tahini, I need to open up my palate more. This is incredible.

  18. Just wanted to let you know that I made this today and it was so delicious! Thank you so much for the recipe.

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