Squash & Tomato Herb Flatbread

Serves 4 · 20 min prep · 28 min cook

Ingredients

• 1 lb prepared pizza dough
• 1 medium delicata squash
• 1 1/2 cups late cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 1 tsp minced fresh rosemary
• 1 tsp chopped fresh oregano
• 2 minced garlic cloves
• 6 oz torn fresh mozzarella
• 1/2 cup ricotta
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves
• 1 tbsp cornmeal or flour for dusting

Instructions

1. 1Preheat the oven to 475°F with a pizza stone or inverted baking sheet inside to get screaming hot.
2. 2Halve the delicata lengthwise, scoop out seeds, and slice into thin half-moons about 1/4-inch thick; no peeling needed.
3. 3Toss the squash slices and cherry tomatoes with most of the olive oil, rosemary, oregano, garlic, salt, pepper, and red pepper flakes on a sheet pan.
4. 4Roast the vegetables for 12–14 minutes until the squash softens and edges brown and the tomatoes just start to collapse.
5. 5On a floured surface, stretch the dough into a rough 12-by-14-inch oval or rectangle about 1/4-inch thick.
6. 6Dust a pizza peel or another inverted sheet with cornmeal, transfer the dough, and brush lightly with the remaining olive oil.
7. 7Scatter torn mozzarella over the dough, leaving a small border, then dollop ricotta in small spoonfuls across the surface.
8. 8Arrange the roasted squash and tomatoes evenly on top, pressing gently so they adhere.
9. 9Slide the flatbread onto the hot stone or sheet and bake 12–15 minutes until the crust is deeply golden and the cheese bubbles with browned spots.
10. 10Remove from the oven, tear basil over the hot surface, rest 2 minutes, then slice into eight pieces and serve warm for a satisfying midday plate.