Butternut Squash and Kale Flatbread
A fall-inspired flatbread with roasted butternut squash, red onion, kale, and fontina cheese.
- 2 cups diced butternut squash
- 1 medium red onion, chopped
- 1 1/2 tablespoons olive oil
- salt and pepper
- 1 small bunch kale, rinsed well and torn into pieces
- 1 tablespoon olive oil
- 1 pound pizza dough
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 cup fontina cheese
- 1 tablespoon pine nuts
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.