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Butternut Squash, Soppressata, and Blue Cheese Flatbread

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
  • 2 tablespoons Domino® Golden Sugar
  • 1 (1/4 ounce) packet Instant yeast
  • 3 cups All purpose flour
  • 2 teaspoons Kosher salt
  • 2 tablespoons Olive oil
To assemble:
  • 1 lb. Butternut squash, peeled and cubed
  • 2 tablespoons Olive oil, divided
  • 2 tablespoons Kosher salt
  • 2 tablespoons Freshly ground black pepper
  • 2 tablespoons Crushed red pepper flakes
  • 1/2 small head Radicchio, cored and thinly sliced
  • 1/4 pound Soppressata, thinly sliced
  • 4 ounces Blue cheese, crumbled
  • Fresh parsley, for garnish
  • Fresh pomegranate arils, for garnish
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Prep Time : 1 hr and 10 minutes / Cook Time : 1 hr and 15 min / Yields: Serves 4-6

Prepare Flatbread Dough

Step 1

To make the dough, whisk beer, and Golden 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 ball forms. Oil a large bowl with 2 tablespoons of olive oil, and place the dough inside. Cover and let rest until dough is doubled in size, about one hour.


Step 2

Meanwhile, preheat the oven to 450˚F and line a baking sheet with parchment paper. Toss squash with 1 tablespoon olive oil, 1 tablespoon of salt, and 1 tablespoon of pepper. Bake until golden brown and softened, flipping squash halfway through, about 50 minutes.

Step 3

Once the dough has rested, stretch it into a rectangle on a baking sheet and drizzle with remaining olive oil, salt, pepper, and crushed red pepper flakes. Bake until lightly golden brown, about 15 minutes. 

Step 4

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.

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