butternut squash and onion flatbread

This is what I would call a version of pizza, but Jeff won't let me.  He says it doesn't count as pizza unless it is smothered in cheese, which this is not.  So I'm just going to call it flatbread.  Just go with it.

I know this looks really simple but it tastes amazing.

Start by sauteing the butternut squash and the onions in separate pans with a little olive oil and a pinch of salt for each.

The onions should end up soft and smell very fragrant.

The squash should end up fork tender and golden.

By sauteing the squash and onions in separate pans, you can take them off the heat as soon as they are done, and it doesn't matter if they are finished at different times.

Roll out your pizza dough, I use The Pioneer Woman's recipe (listed below).  Then make sure to stab it all over with a fork so it doesn't rise too much.

Spread out the squash and onions evenly on your crust.

Sprinkle with parmesan, thyme, and a bit of cayenne.

Bake in a 500 degree F oven for 13-15 minutes, until the crust is golden.

The squash looks a little dark in the photos, but not so much in real life.  It turned out perfectly, soft, but with great texture.  The flatbread in general was so good!  Sweet and savory.

This made a perfect side dish to go with my lentil soup.

One Basic Pizza Crust

Prep Time:

 1 Hour

 

Cook Time:

Difficulty:

 Easy

 

Servings:

 12

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Ingredients

• 1 teaspoon (scant) Active Dry Yeast
• 3/4 cups Warm Water
• 2 cups All-purpose Flour
• 3/4 teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

Preparation Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance.

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butternut squash and onion flatbread

by Liesl August-6-2014

sweet and savory almost-pizza

Ingredients

• 1 dough recipe
• 1/2 medium butternut squash, cubed
• 1 small yellow onion, cut
• 1 tsp thyme
• 2 tbsp parmesan
• 1/2 tsp cayenne pepper
• 1 tbsp cornmeal
• 2 tsp olive oil
• 2 pinches salt

Instructions

1. Prep pizza dough according to directions. Meanwhile, in separate pans saute butternut squash and sliced onion in 1 tsp olive oil and a pinch of salt each. Stir often to prevent burning on medium-low heat. When the squash is fork tender and lightly golden, and the onion is soft and fragrant remove from heat.2. Preheat oven to 500 degrees F. Spread out prepared rolled out dough on baking sheet lightly sprayed with cooking spray and lightly sprinkled with cornmeal. Use a fork to stab the dough with tiny holes all over to prevent too much rising. Evenly spread out squash and onion. Top with parmesan, thyme, and cayenne. Bake for 13-15 minutes, until the crust has lightly browned. Remove and let sit for 5 minutes before eating.

Details

Prep time: 1 hour 10 mins Cook time: 15 mins Total time: 1 hour 25 mins Yield: 1 large pizza