Go Back
Print

Butternut Squash, Kale, Roasted Garlic, & Pancetta Flatbread

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 flatbreads
Calories 650
A flavorful flatbread topped with roasted butternut squash, sautéed kale, garlic, and crispy pancetta, perfect for a cozy meal.

Ingredients

Dough

  • 2 pieces Pizza Dough (At room temperature)
  • 1 small Butternut Squash (Peeled, seeded, flesh cut into 1-inch cubes)
  • 1/3 cup Olive Oil
  • to taste Salt & Pepper
  • 1 small bunch Lacinato Kale (Or regular kale)
  • 6 ounces Cubed Pancetta
  • 4 tablespoons Garlic Confit
  • 12 ounces Shredded Mozzarella Cheese

Instructions 

  • Preheat oven to 400°F. Toss squash with 3 tbsp olive oil, season, and roast for 20 minutes.
  • Cook pancetta until crispy. Blanch kale in boiling water, drain, cool, and squeeze out water.
  • Roll out dough into two oval flatbreads, brush with olive oil, and sprinkle with mozzarella.
  • Divide kale, squash, garlic confit, and pancetta evenly over flatbreads. Bake at 425°F for 20-25 minutes.
  • Cool for 5 minutes, slice, and serve.

Notes

For extra flavor, brush the crust with garlic confit before baking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: flatbread