Brussels Sprout, Bacon and Butternut Squash Flatbread
Note: Fontina is an Italian semisoft cow’s cheese with a mild, buttery, nutty flavor. It can be substituted for mozzarella cheese in this recipe. From Meredith Deeds.
• 3 1/2 c. unbleached flour
• 1 (2 1/4 tsp.) pkg. dry yeast
• 2 tsp. salt
• 2 tsp. sugar
• 1 1/2 c. water, lukewarm
• 1 tbsp. extra-virgin olive oil
• Cornmeal for dusting
• 4 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 1/2 lb. butternut squash, peeled, seeded and cut into 1/2-in. cubes
• 12 oz. Brussels sprouts, trimmed and cut into 1/4-in. slices
• 2 tbsp. balsamic vinegar, plus more for serving
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 8 oz. shredded Fontina or mozzarella cheese
• 6 slices bacon, cooked and crumbled
• Grated Parmesan cheese for serving
To make the crust: In a large bowl, combine the flour, yeast, 2 teaspoons salt and sugar. Create a well in the center of the dry mixture.
Pour 1 1/2 cups lukewarm water and 1 tablespoon olive oil into the well. Stir the mixture together until the dough comes together. Knead the dough with your hands until mixed and smooth. Dough may be sticky and you may need to sprinkle a little more flour on it, but don’t add too much. The dough should be soft.
Form dough into a ball, place in an oiled bowl and cover with a clean towel or plastic wrap. Let rise for an hour at room temperature or refrigerate overnight, and let stand at room temperature for 1 hour before shaping. (Alternately, combine all the crust ingredients in the bowl of a food processor and pulse several times until the comes together in a ball. No need to knead with your hands. Let rise in the closed food processor bowl for 1 hour.)
Thirty minutes before making the pizza, preheat the oven, with a pizza stone, tiles, or a large baking sheet turned upside down on the lowest rack, to 450 degrees.
To make the topping: In a small bowl, combine 4 tablespoons olive oil and garlic. Set aside.
In a medium bowl, combine the butternut squash, Brussels sprouts, balsamic vinegar, 1/2 teaspoon salt, black pepper and 2 tablespoons of the garlic oil. Toss to coat and place on a large rimmed baking sheet. Roast on the middle rack for 30 minutes, stirring once, or until lightly browned and just tender.
To make the pizza: Divide the dough into 2 pieces. Working with 1 piece at a time, on a floured work surface, roll out to a 10- by 14-inch oblong or, if preferred, a 12-inch circle. Place on a pizza peel or a large rimless baking sheet. Brush the top with 1 tablespoon garlic oil. Sprinkle half of the Fontina or mozzarella onto the crust, leaving a 1-inch border. Top with half of the roasted vegetables and half of the bacon.
Carefully slide the pizza off the peel or baking sheet onto the hot pizza stone, tiles or baking sheet. Bake for 12 to 15 minutes or until the crust is browned and cheese is melted. Remove from the oven and cut into 8 pieces. Repeat with remaining dough and toppings. Serve hot with Parmesan cheese and more balsamic vinegar on the side.
Nutrition information per serving:
Calories 480 Fat 20 g Sodium 1,080 mg
Carbohydrates 57 g Saturated fat 7 g Total sugars 5 g
Protein 18 g Cholesterol 40 mg Dietary fiber 6 g
Exchanges per serving: 3 starch, 1 carb, 1 high-fat protein, 2 ½ fat.