Roasted Squash Flatbread with Crispy Sage
Recipe type: Bread/Appetizer
Cuisine: American Rustic
Serves: 8-10
  • 1 batch whole wheat or white pizza dough
  • olive oil, salt and pepper as needed
  • a small acorn squash or other winter squash
  • 8 ounces (225 g) gruyère cheese, thinly sliced
  • ¼ cup thinly sliced red onion
  • 1 small bunch sage leaves, stemmed
  • 2 medium garlic cloves, smashed and peeled
  1. Position racks in the upper and lower thirds of the oven and preheat to 450ºF (230ºC).
  2. Take the fresh dough and press it out into a rectangular baking pan.
  3. Cut the acorn squash with a large sharp chef's knife and scoop out the seeds inside. Slice the squash flesh into ½-inch (1 cm) thick strips. Put the squash strips into a large bowl and douse with olive oil and salt. Place the squash in an even layer on a rimmed baking sheet. Drizzle the squash with 2 tablespoons more olive oil and sprinkle with a few pinches of salt and pepper. Place on the upper rack of the oven and roast until tender and just beginning to turn golden, 15-20 minutes. Remove from the oven.
  4. When the dough has risen, drizzle with a bit more oil. Top the dough with the gruyere, squash, and onion. Place the flatbread on the upper rack of the oven and bake until the cheese is bubbling and the dough is golden, 10-15 minutes.
  5. Meanwhile, place 3 tablespoons of olive oil in a small(8-inch) skillet and heat over a medium-high flame until it shimmers. Add the sage leaves in an even layer - they should sizzle and hiss - and cook, tossing gently with tongs, until the sage turns dark green, 2-3 minutes. Remove the sage to a small plate; it should crisp up as it cools. Put the garlic through a press and into a small, heat-proof bowl, and pour in the hot sage oil. Let sit until needed.
  6. When the flatbread has baked, scatter with the sage leaves, and drizzle with the garlicky sage oil. Top the flatbread with a sprinkle of flaky salt and coarsely ground black pepper. Carefully remove from the pan and place on a large cutting board, cut into pieces, and serve immediately.
Recipe by Thyme at