Savory Butternut Squash Flatbread with Shredded Brussels Sprouts, Caramelized Shallots + Prosciutto

butternut squash, flatbread, brussels sprouts, shallots, prosciutto, gluten free, pizza recipe

Say that five times fast.

Actually don't. That'd take forever. Long name? Yes. I got carried away hoping to name every single detail of why this flatbread is about to rock your fall flannel-wearing world... and I STILL couldn't fit it all into one title. If I had my wish I'd have included the nutty pecorino that is melted all over along with the crispy sage and chopped walnuts that - when their powers are combined - make for the crunchiest slightly sweet-and-savoriest topping. This is Fall on a pie! 

Let's be honest - in my opinion "flatbread" is really just a sexier way of saying "pizza" and makes me feel better about what I'm making/ordering/hoarding. This is basicallllllly a pizza. But with less cheese. And lots of healthies on top. Whatever helps me sleep at night, right?

I'm aware that butternut squash is errywhere right now and there's no reason for it not to be - it can be roasted, sauteed, pureed, used in pastas and cupcakes and, for our purposes today, on pizzuhhhm I mean flatbreads. I've seen a ton of recipes topping pizzas with diced butternut squash, but I wanted to switch it up a bit and use the veggie to make a sauce. The jury's out: it was a hot move.

You can cut down on some time here by using a premade crust (just make sure you're using something from the refrigerated section!) and buying precut squash. And around this time of year you can sometimes find brussels sprouts pre-shredded as well. #30mindin

Halloween is Saturday... make this recipe and maybe you'll spook your neighbors with how good your house smells when they come knockin! Or they'll never leave... that could be equally as scary. :)

Savory Butternut Squash Flatbread with Shredded Brussels Sprouts, Caramelized Shallots + Prosciutto

Prep Time: 20 mins (if making dough from scratch) | Cook Time: 30 mins | Serves 4

Ingredients
  • 1 recipe whole wheat pizza dough crust (see below for GF option)
  • 1 small butternut squash, peeled and cubed (about 2 cups)
  • 1 1/2 cups chicken broth
  • 1/2 cup milk (2% dairy, cashew or plain almond milk)
  • 10 medium brussels sprouts, washed, loose leaves removed, and sliced into thin rings
  • 2 shallots, thinly sliced
  • 1-2 cloves garlic, minced (depending on your preference)
  • 4-5 slices prosciutto, fat strips removed 
  • 1 cup Pecorino cheese, grated or shredded (can substitute Parmesan)
  • 10 sage leaves, finely chopped 
  • 1/2 cup walnuts, chopped
  • salt and pepper
The Steps
  1. If making dough from scratch: For this recipe I used Bob's Red Mill GF Whole Wheat Pizza Dough Mix and loved it: Combine packet of active yeast with 1 1/2 cups warm water and let stand for 5 mins. Add 2 beaten eggs and 2 tablespoons of olive oil to the yeast mixture and combine. Add GF flour mixture and combine using hand mixer. Separate into two balls of dough, leave in bowl and cover with plastic wrap to let stand for 20 mins. Oil a baking sheet well and once the dough has risen, take one dough ball and place on sheet. Using very wet hands, press dough into pan to desired thickness and shape.

  2. Prebake your pizza dough: On a well-greased baking sheet, press pizza dough into pan to desired thickness and shape. Prebake for 6-8 mins (longer the thicker the crust) at 425 degrees (or according to your dough's recipe/package).

  3. Saute squash on stove: In a medium skillet, warm 1-2 tbs. of olive oil over medium heat. Once heated, add in cubed butternut squash and toss to coat. Season well with salt and pepper and cook for 5-7 minutes or until squash starts to caramelize and soften. Add in chicken stock, lower heat and cover pan. Let squash and chicken stock simmer for 15 mins or until squash is soft and can be easily mashed with fork.

  4. Meanwhile, saute sprouts and shallots: In another medium skillet, warm 1-2 tbs. of olive oil over medium-low heat. Once heated, add in shallot slices and garlic and cook for 1-2 minutes. Then add in your shaved brussels sprouts and toss to coat. Season well with salt and pepper and turn heat to low. Let cook for 5-7 minutes until everything is soft and caramelized, stirring occasionally.

  5. Back to your squash: When your squash is tender and a good amount of liquid has evaporated, turn heat to lowest setting and mash squash using a fork or potato masher. Use a whisk to combine squash and chicken stock, and then slowly add in milk. Combine until sauce is smooth (will be a little thicker than pasta sauce).

  6. Assemble flatbread: Once your dough has been prebaked, assemble your flatbread by spreading butternut squash sauce over crust, leaving a 1/4"-1/2" border around edge. (make sure this layer isn't too thick as your crust could get soggy!) Next comes the shredded sprouts & shallots: distribute evenly and then top with shredded cheese. Tear prosciutto slices in half and top flatbread. Place into oven for 15 mins (if using crust recipe above) or according to your dough's recipe minus 3 minutes.

  7. Make topping while flatbread bakes: Combine chopped sage leaves, chopped walnuts and salt and pepper in a small bowl. Add 2 teaspoons of olive oil and combine. Top flatbread with sage and walnut topping and bake for another 3 minutes or until prosciutto is crispy. Remove from oven, let cool slightly, slice and enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!
xoxo
Cay

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