A fall-inspired flatbread with roasted butternut squash, red onion, kale, and fontina cheese.
Course Appetizer
Servings 4
Ingredients
2cupsdiced butternut squash
1medium red onion,chopped
1 1/2tablespoonsolive oil
salt and pepper
1small bunch kale,rinsed well and torn into pieces
1tablespoonolive oil
1poundpizza dough
1teaspoonchopped fresh rosemary
1teaspoonchopped fresh thyme
1cupfontina cheese
1tablespoonpine nuts
Instructions
Heat oven to 425 degrees. Toss squash and onion with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 20 minutes, stirring half way through.
Heat 1 tablespoon of olive oil in a large skillet. Add kale and sauté for 1-2 minutes, until lightly wilted. Sprinkle with salt.
Lightly spray a jelly roll pan with cooking spray. Shape pizza dough to fit the pan. Prick all over with a fork and bake at 425 degrees for 10 minutes.
Remove from oven and sprinkle with cheese, squash/onion mixture, and kale.
Sprinkle thyme, rosemary, and pine nuts on top. Return to oven until cheese melts, about 5 minutes.