Harvest Flatbreads with Italian Sausage

Name: Harvest Flatbreads with Italian Sausage
Prep time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 lb. refrigerated (or frozen, thawed) pizza dough; 1 small butternut squash; 1 lemon; 1 c. fresh parsley leaves; 1 tsp. finely chopped fresh rosemary; 2 tbsp. olive oil; Kosher salt and pepper; 8 oz. Italian sausage, casings removed and separated into small pieces; 3 oz. extra sharp white Cheddar cheese, coarsely grated; Flour for the surface; Cornmeal for the baking sheet

By The Good Housekeeping Test KitchenPublished: Aug 28, 2017

Danielle Occhiogrosso

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Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

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We used a Y-peeler to make these picture-perfect squash ribbons that roast up tender in no time.

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Ingredients

1 lb. refrigerated (or frozen, thawed) pizza dough
1 small butternut squash
1 lemon
1 cup fresh parsley leaves
1 tsp. finely chopped fresh rosemary
2 Tbsp. olive oil
Kosher salt and pepper
8 oz. Italian sausage, casings removed and separated into small pieces
3 oz. extra sharp white Cheddar cheese, coarsely grated
Flour for the surface
Cornmeal for the baking sheet

Directions

1. Step 1Heat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured surface, shape the pizza dough into two large thin ovals and transfer to the prepared sheet.
2. Step 2Using a vegetable peeler, peel the butternut squash. Working over a bowl, use the vegetable peeler to shave ribbons from top to bottom, rotating every few peels. Shave about half the squash (reserve remainder for another use).
3. Step 3With peeler, remove 2 strips of zest from lemon; thinly slice the zest. Add to the bowl with the butternut squash ribbons along with the parsley and rosemary and toss with the oil and 1/2 teaspoon each salt and pepper. Add the sausage and Cheddar and toss to combine.
4. Step 4Divide the butternut squash mixture among the ovals and bake until the crust is deep golden brown and the squash is tender, 15 to 18 minutes.