Jul 09 2026
Restaurants›Hudson & Co.›Hudson & Co Flatbread Recipe

Hudson & Co Flatbread Recipe

Inspired by Hudson & Co.
Time1h 30m
Serves4

Roasted Squash, Broccoli Rabe, Portuguese Sausage, Charred Sweet Onions, Taleggio Cheese, Pomegranate Seed, Honey Sage Ricotta

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Ingredients

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Flatbread Base

Toppings

Method

Flatbread Preparation

  1. 1

    Mix the Dough

    In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Slowly add water and olive oil while mixing until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

  3. 3

    Let it Rise

    Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Toppings Preparation

  1. 4

    Roast the Squash

    Preheat your oven to 425°F (220°C). Cut the butternut squash into cubes, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.

  2. 5

    Blanch the Broccoli Rabe

    Bring a pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes. Drain and immediately transfer to an ice bath to stop cooking.

  3. 6

    Cook the Sausage

    In a skillet over medium heat, cook the Portuguese sausage until browned and heated through. Remove from heat and slice into rounds.

  4. 7

    Char the Onions

    In the same skillet, add sliced sweet onions and cook over medium heat until caramelized and charred, about 10 minutes.

  5. 8

    Prepare Honey Sage Ricotta

    In a bowl, mix the ricotta cheese with honey, chopped fresh sage, and a pinch of salt and pepper. Set aside.

Assembly and Baking

  1. 9

    Shape the Flatbread

    Once the dough has risen, preheat your oven to 475°F (245°C). Divide the dough into two equal parts and roll each into a flat circle or rectangle on a floured surface.

  2. 10

    Add Toppings

    Spread a layer of honey sage ricotta over each flatbread. Top with roasted squash, blanched broccoli rabe, charred onions, sausage slices, and pieces of taleggio cheese.

  3. 11

    Bake

    Place the flatbreads on a baking sheet or pizza stone and bake in the oven for 10-12 minutes until the edges are golden and the cheese is melted.

  4. 12

    Garnish and Serve

    Remove the flatbreads from the oven, sprinkle with pomegranate seeds, cut into slices, and serve warm.

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