Ingredients
Units
Scale
FOR THE DOUGH:
- 500 grams (17 1/2 ounces or about 3 3/4 cups) all-purpose flour, plus more for shaping the dough
- 1 gram (1/4 teaspoon) active dry yeast
- 16 grams (2 teaspoons) fine sea salt
- 350 grams (1 1/2 cups) water
FOR THE BUTTERNUT SQUASH FLATBREAD:
SAUCE:
- 1 medium butternut squash
- 1/4 cup extra virgin olive oil
- 2 tbsp maple syrup
- 1/4 tsp fresh ground nutmeg
- 1/4 cup grated parmesan cheese
- salt to taste
TOPPINGS:
- 1 medium onion, sliced & caramelized in 1 tbsp olive oil & 1 tbsp butter
- ricotta cheese
- 2 tbsp salted butter
- sage leaves
FOR THE KALE & SAUSAGE FLATBREAD:
SAUCE:
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 cup plain Greek yogurt
- 1/2 cup ricotta
- 1 teaspoon salt
TOPPINGS:
- 8 oz. mild sausage, cooked & crumbled
- 2 handfuls kale, torn & massaged with a touch of olive oil
- 8 oz. oyster mushrooms sauteed in olive oil with thyme
Instructions
FOR THE DOUGH:
- In a medium bowl, thoroughly blend the flour, yeast, and salt. Add the water and, with a wooden spoon or your hands, mix thoroughly
- 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
- 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
- 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:
- Pre-heat oven to 400f degrees
- Slice butternut squash in half lengthwise, remove seeds & rub flesh with a bit of olive oil
- Place squash halves cut side down on a baking sheet & bake for 60 minutes
- Let squash cool to until you can easily handle it & scoop the flesh from the skin into a high speed blender or food processor
- 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:
- In a small pan over medium-low heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes)
- In a small bowl, mix together the Greek yogurt, ricotta, 1/2 teaspoon of kosher salt & cooked garlic
ASSEMBLING THE FLATBREADS:
- Wood-fired oven: prepare your wood fired oven as necessary
- Conventional oven: pre-heat your oven with a baking stone or baking steel on upper rack of oven to 500f degrees
BUTTERNUT:
- Shape mound of dough into roughly 10″-12″ round & place round onto a pizza peel lined with parchment paper or corn meal
- Spread butternut sauce on the dough
- Add dollops of ricotta cheese & then add caramelized onion
- Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
- 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
- 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
- Remove sage leaves from the butter, reserving butter
- When butternut flatbread is removed from the oven, top with crisp sage leaves & drizzle with browned butter
KALE & SAUSAGE:
- Shape mound of dough into roughly 10″-12″ round & place round onto a pizza peel lined with parchment paper or corn meal
- Spread white sauce on the dough
- Place massaged kale leaves, crumbled sausage & then the sautéed mushrooms & thyme on top of flatbread
- Bake in wood fired oven, rotating after 2-3 minutes, bake 2 minutes more until desired brownness is achieved
- 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
- Slice and serve each flatbread immediately
Notes
Dough recipe credit: Jim Lahey
Garlic, Greek Yogurt, Ricotta sauce recipe credit: Food52
*there will be extra butternut squash sauce leftover – use it to make lasagna or pasta or even add some chicken broth & turn it into soup!