Whole Wheat Flat Breads with Pomodoro Sauce, Caramelized Squash and Goat Cheese
makes 2 flatbreads, 4-6 servings
2 cups 1″ cubed butternut squash
3Tbs olive oil plus 1/4 cup olive oil (used separately)
1tsp kosher salt
1/2 tsp black pepper
1 600g bag Brule Creek Farms while wheat pizza dough
1 cup Louisa’s Sugo Pomodoro
1 cup crumbled goat cheese
2 cups arugula
Preheat oven to 450F
Toss cubes butternut squash with 3Tbs olive oil, kosher salt and pepper. Roast on a parchment lined baking sheet for 25-30 minutes. The squash should be fork tender and nicely caramelized. Remove and set aside.
Make the dough according to package instructions. Separate into two dough balls and roll until as thin as possible. Place on floured pizza stones or parchment lined baking sheets. Brush with 1/4 cup of olive oil.
Bake for 10-12 minutes. (The flat breads can be made up to 3 hours in advance and left at room temperature)
Warm tomato sauce in a small pan. Spoon over both flat breads and spread to the edges.
Evenly divide the goat cheese over each flat bread and top with caramelized squash and arugula leaves.
Recipe by Chef Devin Connell