Butternut Squash Flat Bread

Real Simple, March 2010, by Sara Quessenberry
photo: Quentin Bacon

I made my own pizza dough from a Joy of Cooking recipe and used my pizza stone. I think this is the first time I got the dough right and I think it's because I used the pizza stone correctly for the first time. You really have to let it heat up in the oven for 30-45 minutes before baking the pizza. Then it cooks the bottom of the crust. I didn't have pine nuts, I used dried thyme, and used mozzerella instead of cheddar - mozzerella was good, but I bet it would be really good with cheddar.

Serves 4

Ingredients
1 pound store-bought pizza dough, thawed if frozen
cornmeal for the pan
1 pound butternut squash—peeled, seeded, and sliced 1/4 inch thick
1/2 red onion, thinly sliced
1/4 cup pine nuts
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
kosher salt and black pepper
1 1/2 cups grated extra-sharp Cheddar (6 ounces)
1 bunch arugula, thick stems discarded (about 4 cups)

Directions
1. Heat oven to 400° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.

2. In a large bowl, toss the squash, onion, pine nuts, thyme, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Scatter over the dough and sprinkle with the cheese.

3. Bake until golden brown and crisp, 25 to 30 minutes.

4. Toss the arugula with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Serve with the flat bread.