SEASONAL FLATBREADS

FOR THE DOUGH:

1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly
2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one
3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour
4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed

FOR THE BUTTERNUT FLATBREAD SAUCE:

1. Pre-heat oven to 400f degrees
2. Slice butternut squash in half lengthwise, remove seeds & rub flesh with a bit of olive oil
3. Place squash halves cut side down on a baking sheet & bake for 60 minutes
4. Let squash cool to until you can easily handle it & scoop the flesh from the skin into a high speed blender or food processor
5. Add olive oil, maple syrup, nutmeg & parmesan to butternut squash & blend until mixture is perfectly smooth – taste & adjust seasoning with salt to taste

FOR THE KALE FLATBREAD SAUCE:

1. In a small pan over medium-low heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes)
2. In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt & cooked garlic

ASSEMBLING THE FLATBREADS:

1. Wood-fired oven: prepare your wood fired oven as necessary
2. Conventional oven: pre-heat your oven with a baking stone or baking steel on upper rack of oven to 500f degrees

BUTTERNUT:

1. Shape mound of dough into roughly 10″-12″ round & place round onto a pizza peel lined with parchment paper or corn meal
2. Spread butternut sauce on the dough
3. Add dollops of ricotta cheese & then add caramelized onion
4. Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
5. Conventional oven: once oven & baking stone/steel have preheated switch oven to broil, slide flatbread onto baking stone/steel and broil for 5-7 minutes until desired brownness is achieved
6. While the butternut flatbread bakes, melt salted butter in a medium sized pan over medium heat – once melted add sage leaves & fry in butter until crisp & butter has browned
7. Remove sage leaves from the butter, reserving butter
8. When butternut flatbread is removed from the oven, top with crisp sage leaves & drizzle with browned butter

KALE & SAUSAGE:

1. Shape mound of dough into roughly 10″-12″ round & place round onto a pizza peel lined with parchment paper or corn meal
2. Spread white sauce on the dough
3. Place massaged kale leaves, crumbled sausage & then the sautéed mushrooms & thyme on top of flatbread
4. Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
5. Conventional oven: once oven & baking stone/steel have preheated switch oven to broil, slide flatbread onto baking stone/steel and broil for 5-7 minutes until desired brownness is achieved
6. Slice and serve each flatbread immediately