Delicata Squash & Caramelized Onion Flatbread
Author: Maria Tadic
Recipe type: Main
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- While flatbread cooks, toss arugula with remaining olive oil. Remove flatbread from oven. Mound on the arugula and serve hot!