Thin flatbreads topped with seasonal ingredients are very popular right now. The difference between these flatbreads and a pizza are that they are rolled out very thin, then are cut into small pieces and are enjoyed as appetizers or as a light lunch option. We have a pizza oven at home, and try to make pizza at least once a week. I always make my own dough, and although I have been making pizza dough for years, I usually overestimate quantities and have some dough leftover. I weigh the leftover dough, shape it into balls, freeze it and then use it for easy flatbreads like this one.
For this recipe, you can either make your own dough by using my pizza dough recipe, or buy pre-made pizza dough from your local grocery store. The trick to rolling out this dough very thinly is to ensure it is at room temperature before you start. If your dough is too cold, it will be too elastic and keep snapping back and shrinking as you try to roll it. Don’t worry about rolling your dough out into a perfect oval or rectangle as it is more rustic looking when not perfectly shaped, and everyone will know it is homemade. I used a whole grain spelt dough for my crust, but any pizza dough you prefer would work for this dish.
I topped this flatbread with seasonal ingredients including roasted cubes of butternut squash, sautéed kale, blobs of roasted garlic, and crispy pancetta crumbles. I used a little mozzarella cheese to hold the ingredients onto the dough, though you do not need a lot of cheese. If you do not have roasted garlic, or garlic confit on hand, you could use thin slices of garlic instead, although the roasted garlic adds a lovely earthy flavor to this dish. The toppings could also be prepared the day before and refrigerated until needed, making these flatbreads a great option for entertaining.
Deborah Mele 2017
Butternut Squash, Kale, Roasted Garlic, & Pancetta Flatbread
- 2 (8 Ounce) Balls Pizza Dough At Room Temperature
- 1 Small Butternut Squash, Peeled, Seeded, And Flesh Cut Into 1-inch Cubes (About 3 Cups Total)
- 1/3 Cup Olive Oil
- Salt & Pepper
- 1 Small Bunch Lacinato Kale (Or Regular Kale)
- 6 Ounces Cubed Pancetta
- 4 Tablespoons Garlic Confit
- 12 Ounces Shredded Mozzarella Cheese
- Preheat oven to 400 degrees F.
- Line a baking sheet with aluminum foil, and toss the squash cubes with 3 tablespoons olive oil.
- Spread the squash evenly over the baking sheet and season with salt and pepper.
- Set aside the squash until needed.
- Increase oven heat to 425 degrees F.
- In a frying pan, cook the pancetta until lightly crisp and brown.
- Set aside.
- Remove the kale leaves from the stems and coarsely chop.
- Bring a pot of lightly salted water to boil, and cook the kale until tender.
- Drain, then once cool, squeeze all the water out with your fingers.
- Sprinkle a sheet of parchment paper with some flour, then roll out into an oval 1/4 inch thick.
- Carefully move the parchment sheet onto a baking sheet, then roll out the second ball of dough in the same manner.
- Brush both flatbreads with olive oil, then cover evenly with the shredded mozzarella.
- Divide the kale, squash, garlic confit, and pancetta evenly between the two flatbreads.
- Bake until bubbly and lightly browned, about 20 to 25 minutes.
- Cool 5 minutes, slice and enjoy!