Goodfood Review: Vegetable & Caramelized Onion Flatbread
We made pizza for dinner last night and it was SO good! Definitely worth sharing so I have a quick Goodfood review for you today. It’s a more casual review, quick and to the point, and I snapped all the photos with my iPhone while I was going through the process. Not how I typically do my reviews but I wanted to figure out an easy way to get my meal reviews done so I could post them for you more often. Here’s a quick peek…..
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Vegetable & Caramelized Onion Flatbread
There are a lot of beautiful things happening on this flatbread. Baked-to-golden dough gets topped with tender butternut squash cubes, greens, sweet caramelized onions and creamy crumbled goat cheese for a lingering tanginess. You’ll save some of the cheese and greens for a classic salad, drizzled with a sweet-sharp white balsamic vinaigrette. It’s a rustic, scrumptious take on pizza night, and it really couldn’t be easier to make.
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 170g Diced butternut squash
- 100ml Tomato sauce
- 50g Caramelized onions
- 15ml White balsamic vinegar
- 60g Goat cheese
- 454g Pizza dough
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Roast the butternut squash
Preheat the oven to 450°F. Set the pizza dough aside to come up to room temperature. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast, 22 to 24 minutes, stirring halfway through, until browned and tender when pierced with a fork.
Start the flatbread
While the butternut squash roasts, thinly slice the garlic. On the back of a well-oiled sheet pan, stretch the pizza dough to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust (use 2 sheet pans for 4 portions). Spread the tomato sauce evenly over the dough. Top with the garlic, caramelized onions and a drizzle of olive oil; season with ½ the remaining spice blend and S&P. Bake the flatbread on the bottom rack of the oven, 12 to 14 minutes, until the dough is golden. Remove from the oven and set aside.
Make the salad
While the flatbread bakes, in a large bowl, combine the white balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Add all but a handful of the baby greens and ⅓ of the goat cheese. Toss well.
Finish the flatbread
Top the baked flatbread with the roasted butternut squash, remaining baby greens (tear any large leaves with your hands before adding), remaining goat cheese and a drizzle of olive oil; season with the remaining spice blend and S&P.
Pizza is one of my favorite foods to eat, and make. There’s just something so fun and casual about it, and it reminds me of Friday night pizza dinners when I was growing up. For this recipe in particular I would highly recommend using a pizza stone, and don’t be intimated by having to stretch the pizza dough (like I was). Load up your baking sheet with oil, slowly start to stretch the dough, let it sit for a few minutes and then stretch again. Heat up the pizza stone beforehand and place the dough directly on the HOT stone. Trust me…..it’s so good. Overall I would give this Goodfood recipe an A+!
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