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
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- In a large bowl, toss together squash, 1 tablespoon oil, salt, and pepper. Arrange squash in a single layer on prepared pan.
- Bake until tender, 14 to 16 minutes. Remove squash from pan.
- 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.
- Bake for 15 minutes. Remove from oven, and sprinkle with feta, pecans, and sage. Sprinkle with flaked salt, and drizzle with oil, if desired.