Butternut Squash, Sage and Blue Cheese Flatbread Recipe
Fresh, fragrant, whole grain flat bread sprinkled with butternut squash, gorgonzola cheese, garlic, and sage is the perfect appetizer.
Cooking time: 1 hour (active), 2 hours (total)
Makes 4 servings
1¼ cup lukewarm water
¼ cup raw honey
1 package dry yeast
1½ cup whole wheat flour
1½ cup whole wheat pastry flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
6 tablespoons extra virgin olive oil
1 clove minced organic garlic
1 roasted organic butternut squash, diced
8 ounces crumbled organic gorgonzola cheese
6 chopped sage leaves
Fresh ground black pepper
1. In the bowl of a stand mixer or food processor, add lukewarm water and honey. Stir to dissolve honey .
2. Add yeast and let it activate, about 5 minutes. (The mixture should become foamy.)
Add the flour, salt, and oil. Mix or process ingredients until a smooth dough is formed (about 5 minutes in mixer, 2 minutes in food processor). Let the dough rest covered for 5 minutes. Then form it into 4 balls. Let balls rest for 30 minutes before use. (Dough can be made up to 2 weeks in advance and frozen.)
3. Preheat oven and baking stone to 450°F*. On a floured surface, use a rolling pin to flatten each dough ball to 1/16 inch (very thin).
Divide toppings into four and sprinkle on each dough round, starting with oil and garlic and then adding the squash, cheese, and sage leaves.
4. Transfer to oven and bake for 5 minutes or until crust is golden brown and cheese is melted.
*If you do not have a baking stone, the flat bread can be made on a baking sheet pan.