Delicata Squash & Caramelized Onion Flatbread

Delicata Squash & Caramelized Onion Flatbread
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 4-6
  • 1 delicata squash, sliced into ¼" rings with seeds removed
  • 1 lb whole wheat pizza dough, room temperature
  • 1 red onion, thinly sliced
  • 2 garlic cloves minced
  • 1 tsp thyme
  • 2 tsp sage, cut into thin ribbons
  • 1 tsp salt and pepper divided
  • 3 tbsp extra virgin olive oil, divided
  • ½ cup ricotta salata crumbled or shaved
  • 2 cups arugula
  • Optional: red pepper flakes and extra olive oil for drizzling
  1. Preheat oven to 425F. If you have a pizza stone, place this on a rack closest to the bottom of the oven. Lay out squash rings on a baking sheet and toss with 1 tbsp of the olive oil and a ½ tsp of the salt and pepper. Roast for 15-20 minutes or until fork tender. Set aside when done. Increase oven heat to 500F.
  2. While squash cooks, heat another tbsp of the olive oil in a medium sauté pan over medium heat. Add onions, garlic, thyme and remaining salt and pepper. Slowly cook the onions until the are golden brown and caramelized - about 20 minutes. Set aside off the heat when done.
  3. Dust a pizza peel with a little coarse corn meal - this will prevent the dough from stick and it will easily slid off and into the oven. Roll out the pizza dough into desired shape - I'm a fan of the oblong oval shape for flatbreads! Spread the caramelized onions evenly over the dough leaving about 1" border for crust.
  4. Layer on the squash rings. Sprinkle on sage ribbons and ricotta salata. Drizzle on a little extra olive oil and red pepper flakes if desired.
  5. Slide the flatbread into the oven and bake on a pizza stone if you have it. Otherwise a baking sheet will work fine. Cook for about 10 minutes or until sides are golden brown.
  6. While flatbread cooks, toss arugula with remaining olive oil. Remove flatbread from oven. Mound on the arugula and serve hot!