Harvest Flatbread Recipe
butternut squash, fontina, sage, pancetta, balsamic
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
- 1
Make the Dough
In a small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5-10 minutes until frothy.
- 2
Combine Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Add the frothy yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Toppings Preparation
- 4
Prepare Butternut Squash
While the dough is rising, preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25-30 minutes until tender and slightly caramelized.
- 5
Cook Pancetta
In a skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove from heat and set aside.
Assembly and Baking
- 6
Shape the Flatbread
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Place it on a parchment-lined baking sheet.
- 7
Add Toppings
Spread the roasted butternut squash evenly over the flatbread. Sprinkle the cooked pancetta on top, followed by the chopped sage and shredded fontina cheese.
- 8
Bake
Bake the flatbread in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- 9
Finish with Balsamic
Once baked, drizzle the balsamic vinegar over the flatbread before slicing and serving.
