Butternut Squash and Caramelized Onion Flatbread
This Butternut Squash and Caramelized Onion Flatbread is a true gift. Homemade pizza dough is topped with roasted butternut squash, smoky and sweet caramelized onions, and fresh sage. The perfect Fall appetizer.
Servings: 2 servings
Ingredients
For the pizza dough:
- 1 cup water, 100 to 110 degrees
- 10 oz bread flour, about 2 cups and 2 Tablespoons
- 1 package dry yeast, about 2 1/4 teaspoons
- 4 tsp olive oil
- 1/2 tsp salt
For the roasted butternut squash:
- 1 medium butternut squash, about 2 1/2 cups worth of cubed squash total
- 1 Tbsp olive oil
- Salt and pepper, to season
For the caramelized onions:
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 yellow onions, thinly sliced
For serving:
- Fresh Sage leaves
- Parmesan cheese, optional
Instructions
For the pizza dough:
- Pour 3/4 cup warm water in to a bowl of a stand mixer with a dough hook attached. Add flour, mixing until just combined. Cover and allow to stand for 20 minutes.
- Add remaining 1/4 cup of warm water to a small bowl and top with yeast. Mix it with a wooden or plastic spoon, allow to stand for 5 minutes until bubbly.
- Add yeast mixture, olive oil, and salt to flour mixture. Mix for 5 minutes until a soft dough forms. Transfer to a large bowl coated with cooking spray and wrap with plastic wrap. Move to the refrigerator for 24 hours.
- Remove dough from refrigerator and allow to come to room temperature for 1 hour.
- Preheat oven to 400 degrees. Stretch dough out to 10-12 inch oblong shape, placing it on a parchment lined baking sheet. Bake for 10 minutes, until dough is puffed but still underdone. You'll add the toppings to the the pizza dough and cook it longer.
For the roasted butternut squash:
- Preheat oven to 400 degrees.
- Cut the ends off of a butternut squash, removing the skin carefully with a chef's knife. Chop squash in to cubes, adding to a parchment lined baking sheet. Drizzle with olive oil, and season lightly with salt and pepper. Bake for 30 minutes, or until squash is fork tender.
Foe the caramelized onions:
- In a large saute pan set over medium low heat, add olive oil and butter. Once butter has melted, add sliced onions. Season lightly with salt and pepper. Toss to combine.
- Keeping a close eye on them, continue to saute onions for about 25 minutes over low heat, stirring frequently to encourage even caramelization.
To assemble flatbread:
- Once the butternut squash is roasted, the onions caramelized, and the pizza dough has been parbaked, it's time to assemble your flatbread!
- Top parbaked dough with an even layer of caramlized onions, followed by butternut squash. Try to evenly disperse the ingredients so each bite is delicious.
- Lightly drizzle with olive oil (garlic or mushroom and sage olive oil is amazing on this), and return to oven to bake another 5-7 minutes at 400 degrees, until flatbread is warmed through.
- Top with fresh sage leaves.