A favorite of these Flatbread pizzas is the flexibility they provide to use just about any ingredients. Here, I use some butternut squash and sage to create a Fall inspired flatbread pizza, but frankly, I’ll make it all year long. The sweet butternut squash is sliced thin, and then roasted in oven until just tender. I also fry the sage leaves, which both brings out their flavor, and gives them an awesome crunchy texture. Finally, holding it all together, I use a bit of goat cheese which provides a great creaminess to the pizza and a tangy bite that offsets the butternut squash. It’s a perfect combination. Hope you enjoy it!
Recipe Overview and Keys to Success
For the perfect butternut squash flatbread pizza, just make sure to do the following:
- Use a thin flatbread; my preference is lavish bread, but naan, or pita also work well
- Slice the squash very thinly. A mandolin works well, and roast it in the oven with olive oil, salt and pepper until the rounds are just tender
- Cook the flatbread pizza on a pizza stone, or heavy sheet, that’s been pre-heating for at least 20 minutes in 450 degree oven
- Finally, as with frying anything, be careful with the Sage. Only fill the pan up half way, to ensure the oil doesn’t spill.
- Butternut squash (you’ll have left over squash, or just double/quadruple the recipe)
- 7 – 10 sage leaves
- 3 ounces goat cheese
- 1/3 cup Olive oil for frying
- Drizzle of Olive oil for pizza
- 2 Pita bread (or lavash, naan) bread
- Peel and then thinly slice rounds from the butternut squash (discard and seeds and pulp)
- Toss the rounds in a bowl with some olive oil, salt and pepper and cook in a single layer at 400 degrees until just tender (about 15 – 20 minutes) and then remove to cool
- Preheat your pizza stone at 450 degrees for at least 20 minutes; 45 would be better
- While it pre-heats, heat the 1/3 cup of olive oil in a small sauce pan over medium heat until it reaches about 300 degrees; you can test by dropping in a small piece of sage, and it should bubble/fry, like a French fry
- Get a pair of tongs or slotted spoon ready, and drop in 4 – 5 sage leaves (make sure they are dry), and fry for 20 – 40 seconds
- Remove to a paper towel to dry and repeat until the sage is fried
- Use a bit of a oil for frying to coat the pita bread
- Top with the cooked rounds of butternut squash with each slightly overlapping
- Season with salt and pepper
- Dot the pizza with pieces of the goat cheese all over
- Move into the oven and cook for 7 – 8 minutes until the pita is crisp
- Remove the pizza from the oven, and garnish with the fried sage leaves, and another drizzle of olive oil
- Serve and enjoy!
There are a number of good wine pairings with this pizza. If I’m trying to keep it light, I’d probably go with a dry Riesling or Gewurztraminer. But a quite floral and will work nicely with the squash. If you’re looking for something more substantial, you may want to try a Oregon/Washington State Pinot Noir, which tend to be higher in acid than California pinots.