delicata squash, sage, and chorizo flatbread pizza.
I like pizza and flatbreads for different reasons.
Pizza, to me, feels like a true entrée, something you dig into and get your hands a little greasy for. I don’t particularly like making it at home because the dough takes time and precision to get right, and even then, without a pizza oven you’re looking at an average pizza at best.
Flatbread, on the other hand, feels more like a snack or appetizer that can be served as a casual but hearty option for girls’ nights, football Sundays, and date nights in. It’s easy because the dough doesn’t need to rise or proof, so you can have something impressive on the table while remaining relatively effortless in the kitchen.
I guess flatbread is like pizza-lite.
If you really do prefer pizza, I urge you to simply use these directions on your favorite pizza dough. The squash is nutty and creamy, the chorizo spicy and savory, and the sage crispy and earthy. The toppings work in tandem to create a punchy autumnal flavor that is both familiar and a little new. Plus, it gives you a reason to buy one of those gorgeous delicata squash.
Serves 2-4
INGREDIENTS
1 delicata squash, cored, seeded, and thinly sliced
5 tablespoons olive oil, divided, plus more for brushing
2 teaspoons salt, divided
1 teaspoon pepper
3 cups all purpose flour
1 cup warm water
6 ounces Mexican chorizo, or 1 link
8 ounces mozzarella, torn into pieces
1/2 cup shredded parmesan
1/2 spanish onion, sliced
10-12 sage leaves
RECIPE
Preheat the oven to 475F.
Spread delicata squash on a parchment lined sheet tray. Toss with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper.
Roast for 20 minutes, until fork tender. Remove from the oven and set aside.
While the squash is cooking, prepare the flatbread dough. Combine salt and flour in a food processor and pulse a few times to incorporate.
Add the water and 3 tablespoons oil and pulse until a ball of dough forms, about 10-15 pulses. **See notes: You can also run the food processor for 10-20 seconds, but watch closely to avoid the dough getting stuck in the blades and ruining the processor.
Transfer the dough to a floured surface and knead until smooth.
Split the dough into two halves and roll each half out — alternatively, you can roll out one large flatbread, but note that this may not fit on a standard half sheet tray.
Place the flatbreads onto two parchment-lined sheet trays. Use a fork to poke hole across the dough. Bake for 8 to 10 minutes, or until dough is beginning to brown.
In the meantime, cook the chorizo over medium heat, crumbling until browned.
When the flatbreads are just turning brown, remove from the oven and brush generously with oil.
Top with mozzarella, Parmesan, crumbled chorizo, roasted squash, onion slices, and sage leaves.
Add back to the oven and bake for 5-10 minutes, or until cheese is melty and crust is golden brown.
Remove from the oven and cut into pieces to serve.
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