Ready to whip up a delicious homemade flatbread? This autumn dish by blogger Sara Tane uses some of the season’s most delicious produce, and it’s just as tasty as it is colorful.
For the flatbread dough:
- 1 (12-ounce) Light beer, slightly warmed 1 (12-ounce) Light beer, slightly warmed
- Domino® Golden Sugar 2 tablespoons 2 tablespoons Domino® Golden Sugar
- 1 (1/4 ounce) packet Instant yeast 1 (1/4 ounce) packet Instant yeast
- 2 tablespoons Olive oil 2 tablespoons Olive oil
- 3 cups All purpose flour 3 cups All purpose flour
- 2 teaspoons Kosher salt 2 teaspoons Kosher salt
- 1 lb. Butternut squash, peeled and cubed 1 lb. Butternut squash, peeled and cubed
- 2 tablespoons Olive oil, divided 2 tablespoons Olive oil, divided
- 2 tablespoons Kosher salt 2 tablespoons Kosher salt
- 2 tablespoons Freshly ground black pepper 2 tablespoons Freshly ground black pepper
- 2 tablespoons Crushed red pepper flakes 2 tablespoons Crushed red pepper flakes
- ¼ pound Soppressata, thinly sliced ¼ pound Soppressata, thinly sliced
- 4 ounces Blue cheese, crumbled 4 ounces Blue cheese, crumbled
- ½ small head Radicchio, cored and thinly sliced ½ small head Radicchio, cored and thinly sliced
- Fresh parsley, for garnish Fresh parsley, for garnish
- Fresh pomegranate arils, for garnish Fresh pomegranate arils, for garnish
To make the dough, whisk beer and sugar. Sprinkle yeast over beer mixture and wait until yeast blooms on the surface, about 10 minutes. Whisk in olive oil. Add flour and salt and mix with a wooden spoon until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until a ball forms. Oil a large bowl and place the dough inside. Cover and let rest until dough is doubled in size, about 1 hour.
Meanwhile, preheat the oven to 450˚F and line a baking sheet with parchment paper. Toss squash with 1 tablespoon olive oil, salt and pepper. Bake until golden brown and softened, flipping squash halfway through, about 50 minutes.
Once the dough has rested, stretch it into a rectangle on a baking sheet and drizzle with remaining 1 tablespoon olive oil, salt, pepper and crushed red pepper flakes. Bake until lightly golden brown, about 15 minutes.
Remove dough from the oven and top with radicchio, butternut squash, soppressata, and blue cheese. Return to the oven and bake until soppressata is slightly crispy and radicchio is softened, about 10 more minutes. Garnish with parsley and pomegranate arils. Serve immediately.