Healthy Family: Sausage and Butternut Squash Flatbread

Makes 2 (12-inch) flatbreads (serves 8).

Note: If you don't own a pizza stone, place a baking sheet in the oven to preheat and bake the pizza directly on the sheet. Par-baking ensures a crisp, crackerlike crust for this fall-inspired flatbread. The recipe can be doubled if you're feeding a crowd. The pre-baked crusts can be made earlier in the day, then topped and baked when you're ready to serve, making them a nice option for entertaining.

Crust:

• 2 1/3 c. unbleached flour

• 1 c. whole wheat flour

• 2 tsp. salt

• 1 tbsp. sugar

• 1 1/3 cup lukewarm water

• 1 tbsp. extra-virgin olive oil

• Cornmeal for dusting

Topping:

• 3 c. cubed (1/2-in.) butternut squash

• 1/4 tsp. salt

• Freshly ground black pepper to taste

• 4 oz. grated Fontina cheese

• 6 oz. chicken apple sausage (the cooked variety), cut into 1/4-in. slices

• 3 tbsp. chopped fresh sage

Place both flours and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.

Add the sugar and yeast to the warm water and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.

Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball. Remove the dough from the processor and bring together into the shape of a ball. Place in a large bowl that has been brushed with olive oil. Roll the ball around in the bowl to coat with the oil. Cover with plastic wrap or a clean dish towel and let rest for 45 minutes or until doubled in size.

While your dough is resting, place a pizza stone or unglazed tiles on rack in oven. Preheat oven to 450 degrees.

Place the butternut squash on a parchment lined baking sheet. Drizzle 1 tablespoon olive oil over the squash and season with 1/4 teaspoon salt and the pepper. Toss to coat. Bake for 20 minutes or until tender. Remove from the oven and set aside. Leave oven on.

Using a rolling pin, roll the dough out on a floured surface to desired shape and thickness.

Sprinkle the cornmeal over the surface of a rimless cookie sheet or a pizza peel. Place the rolled-out dough on top of the cornmeal. Pierce the dough a few times with a fork (to keep it from puffing up in the oven) and place the dough in the hot oven, sliding the dough off the sheet and onto the hot stone or tiles. Keep an eye on the crust and continue to poke holes into it if it puffs in the oven.

Bake for about 7 minutes, or until the dough just begins to brown, and remove from the oven by sliding the crust onto the cookie sheet or a pizza peel. Slide the crust onto a cooling rack to prevent it from getting soggy.

Repeat with the remaining half of the dough.

Brush one of the prebaked crusts with ½ tablespoon of the remaining olive oil. Top with half of cheese, sausage, roasted butternut squash and sage. Place back in the oven and bake until the crust is browned and cheese is melted and bubbly. Remove to a cutting board and cut into squares.

Nutrition information per each of 8 servings: