Meat flatbreads (or pizzas) versus veggie flatbreads (or pizzas) is like an adult version of The Butter Battle Book, with combatants on both sides assured that their way of topping their bread-y dinner is right. We're dedicated to not taking sides… on the other hand, this flatbread with sweet joyful morsels of sweet potato, caramelized red onion, and tangy BBQ sauce makes a solid case that you don't need meat to eat magnificently. With bellies full of such delightfulness, you'll be too stuffed and happy to fight. (Butter side up!)
Halve butternut squash cubes.
Mince cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
Cook the Squash
In a microwave-safe bowl, combine 1 Tbsp. olive oil, chipotle pesto, and butternut squash. Microwave until softened, 6-8 minutes.
Carefully, remove bowl from microwave. Bowl may be hot!
While squash cooks, caramelize onions.
Caramelize the Onions
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and onions to hot pan.
Stir occasionally until browned, 10-13 minutes.
Add water 1 Tbsp. at a time if pan becomes dry.
Add red wine vinegar and stir until dissolved, 30-60 seconds.
Par-bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
Assemble and Bake the Flatbreads
Carefully, place flatbreads on a clean working surface. Evenly spread BBQ sauce on flatbreads and top with onions, butternut squash, and cheese.
Place directly on oven rack with baking sheet on rack below to catch any drips. Bake until cheese is melted, 5-7 minutes.
Plate dish as pictured on front of card, garnishing flatbreads with cilantro and sour cream. Bon appètit!