Thanksgiving Flatbread

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2 Hours Prep
2 Hours 30 Minutes Total

This crispy sage & butternut squash flatbread is ideal for sharing at your next fall feast.

Ingredient List
  • 3 ¼ cup of all purpose flour Small check mark in a circle icon
  • 1 teaspoon of active dry yeast Small check mark in a circle icon
  • 1 teaspoon of sugar Small check mark in a circle icon
  • 3 ¼ tablespoons of olive oil Small check mark in a circle icon
  • 1 ¼ cup of warm water, about 105 ºF Small check mark in a circle icon
  • 1 14.5-oz can of Muir Glen Organic Tomato Sauce Small check mark in a circle icon
  • 1 cup of grated Fontina cheese Small check mark in a circle icon
  • ½ pound of sweet Italian turkey sausage Small check mark in a circle icon
  • 1 small butternut squash Small check mark in a circle icon
  • 1 bundle of sage leaves Small check mark in a circle icon
Preparation
  1. Prepare the pizza dough by mixing the yeast, sugar, salt, and 1 tablespoon of olive oil in a cup of the warm water.
  2. Let it sit until foamy, about 3 minutes. In a stand mixer fitted with a dough hook, mix the flour and salt.
  3. With the mixer on low, add the yeast mixture until combined. Then turn the mixer on medium and let it mix for 3 minutes until smooth.
  4. Using your hands, form the dough into a ball. Place the ball in an oiled bowl and cover with plastic wrap. Let the dough rise for an hour.
  5. Meanwhile, peel and dice the butternut squash. Drizzle with olive oil and roast on a pan at 400ºF until cooked, about 25 minutes.
  6. In a large pan, heat 2 tablespoons of olive oil on medium heat. Add the sausage, break it into pieces, and cook until browned, about 5 minutes.
  7. Preheat a pizza stone or upside down sheet pan in the oven at 500ºF.
  8. Divide the flatbread dough into to equal pieces, then flatten and shape each portion onto separate pieces of parchment paper.
  9. Spread ¼ cup of tomato sauce evenly onto each flatbread. Then, slide one flatbread and parchment onto the preheated sheet pan and bake on the top rack for 10 minutes. Repeat with the other flatbread.
  10. Remove the par-baked flatbread from the oven and add grated Fontina, cooked sausage and butternut squash.
  11. Return to the oven until the cheese is melted and the crust is lightly browned, about 5 minutes. Repeat with the other flatbread.
  12. Right before serving, heat the ¼ cup of olive oil in a small pan on medium-high heat. Fry the sage leaves until crispy, about 5-10 seconds. Drain on a paper towel, and serve on top of the flatbread.
  13. Fry the sage leaves until crispy, about 5-10 seconds. Drain on a paper towel, and serve on top of the flatbread.