Butternut Squash and Kale Flatbread

This homemade flatbread tastes like delicious restaurant fare but is made with store-bought pizza dough.

Butternut Squash and Kale Flatbread
Yields: 4 servings
  • ¾ pound butternut squash, peeled and thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) bag deli pizza dough, room temperature
  • ¼ cup thinly sliced red onion
  • 1 cup chopped fresh kale
  • ¼ cup crumbled feta cheese
  • ¼ cup pecan halves, toasted
  • 1 tablespoon chopped fresh sage
  • Garnish: flaked sea salt, olive oil
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. In a large bowl, toss together squash, 1 tablespoon oil, salt, and pepper. Arrange squash in a single layer on prepared pan.
  3. Bake until tender, 14 to 16 minutes. Remove squash from pan.
  4. Line pan with parchment paper. Shape pizza dough into a large oval on pan. Brush with 1 tablespoon oil. Top with onion, cooked squash, and kale. Drizzle with remaining 1 tablespoon oil.
  5. Bake for 15 minutes. Remove from oven, and sprinkle with feta, pecans, and sage. Sprinkle with flaked salt, and drizzle with oil, if desired.