Butternut Squash Flatbread

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Butternut Squash Flatbread

This butternut squash flatbread (with Brussels sprouts and bacon!) is packed full of autumnal flavor and cheesy cheddar cheese. It's simple to make and ready in less than an hour!

Prep Time20

Cook Time20

Total Time40

Course: Pizza

Cuisine: American

Keyword: butternut squash flatbread, butternut squash pizza, fall flatbread pizza

Servings: servings

Author: Brandy O'Neill

Ingredients

1 pound pizza dough room temperature
3 tablespoons olive oil divided
2 teaspoons garlic powder
2 cups shredded sharp cheddar cheese
1 cup shaved Brussels sprouts about 10 medium-sized sprouts
1 cup small diced butternut squash pre roasted or boiled
1/4 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
⅛ teaspoon kosher salt
6 slices bacon crispy and crumbled
3 fresh sage leaves finely minced

Instructions

Preheat oven to 425 degrees F and line a 9x13 baking sheet with parchment paper or a silicone liner.
Divide dough in half and press dough into 2 thin flatbread pizzas.
Brush each dough with 1 tablespoon olive oil and 1 teaspoon garlic powder.
In a small bowl, toss Brussels spouts, cooked butternut squash, black pepper, poultry seasoning, and kosher salt. Don't toss too aggresively or you'll crush the squash.
Top each pizza with 1/2 cup cheese, half the brussels sprouts mixture and half the bacon.
Finish by topping each pizza with remaining 1/2 cup cheese.
Add to the oven and cook for 18-20 minutes or until the top is melted and the cheese is golden brown.
Before serving sprinkle with fresh minced sage.

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