green onions, about 1/4 cup thinly sliced (optional. I actually forgot to put them on top)
1.Preheat oven to 450 degrees F. Grease large 15x10x1-inch baking pan;
For flatbreads, on a lightly floured surface, roll to a rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pan, pressing to sides. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.
2.Meanwhile, for white sauce, in a small saucepan melt the butter over
stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.
3.Spread the white sauce within 1/2 inch of dough edges. Top with
toss butternut with 1 Tbsp. olive oil and roast about 5-7 minutes until just tender. Lightly toss asparagus with 1 Tbsp. of the olive oil. Spread asparagus and squash on cheese layer. Bake for 10 minutes, until browned. Cool slightly.
4.Meanwhile, in a small skillet heat the remaining 1 Tbsp. oil over medium
Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown.
Remove from heat. Spoon garlic and oil evenly on flatbreads. Pass honey.
*if using yellow zucchini you don't need to roast first, just toss with the asparagus