Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread
- 1 lb. pizza dough, thawed if frozen
- 1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
- 3 Tbs. pure maple syrup
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Semolina or cornmeal, for dusting the pan
- 1/2 small red onion, thinly sliced (3/4 cup)
- 1 Tbs. fresh thyme, coarsely chopped
- 6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
- 6 oz. fresh whole-milk ricotta (3/4 cup)
- 3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
- 1 tsp. apple cider vinegar
- 2 cups very thinly sliced Rainbow chard leaves
- Produce
- Butternut squash (1 lb.)
- Rainbow chard, leaves (2 cups)
- Red onion, thinly sliced (3/4 cup), small (1/2)
- Thyme, fresh (1 Tbs.)
- Meat
- Pork sausage, fresh hot or sweet (6 oz.)
- Condiments
- Apple cider vinegar (1 tsp.)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Maple syrup, pure (3 Tbs.)
- Olive oil, extra-virgin (2 Tbs.)
- Pizza dough (1 lb.)
- Semolina or cornmeal (1)
- Dairy
- Pecorino romano (3/4 oz.)
- Whole-milk ricotta, fresh (6 oz.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published October 30, 2012 (3 months ago).
21 people saved this recipe.
