There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.
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
- Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.
- In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.
- Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.
- Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper
- Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.
- In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.