Squash and Onion Flatbread

The foolproof dough for this flatbread grills to crispy perfection so it can hold a hefty amount of cheese and veggies. Try this fresh pizza recipe with a crisp Sauvignon Blanc.

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  • Makes: 8 servings
  • Serving Size: 1/4 flatbread
  • Makes: 2 flatbread
  • Prep: 45 mins
  • Total Time: 2 hrs 15 mins

Squash and Onion Flatbread

Directions

  1. For flatbread dough: In a bowl stir together the water, 1 1/2 teaspoons oil, the yeast, and sugar. Let stand 5 minutes. Stir in flour and salt. Turn dough out onto a lightly floured surface. Knead 1 to 2 minutes or until smooth and elastic. Place in a greased bowl; turn to grease surface of dough. Cover; let rise at room temperature 1 hour or until double in size. Turn dough out onto a floured surface; halve. Cover; let rest 20 minutes.
  2. Meanwhile, preheat oven to 375 degrees F. Place squash and onions in a shallow baking pan. Toss with remaining 2 teaspoons olive oil. Season with salt. Roast 6 to 8 minutes or until crisp-tender.
  3. Roll or stretch each dough portion to a 10 x 7-inch oval. For a gas grill, grill on rack of covered grill directly over high heat 1 to 2 minutes or until golden, turning once. Reduce heat to medium. Top each flatbread with squash-onion mixture and Burrata. Grill 2 minutes more or until crisp and grill marks form. Sprinkle with flowers and sea salt; drizzle with additional oil.

From the Test Kitchen

*

Bread flour's high protein content gives bread its distinctive chew, but all-purpose flour will work.

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Nutrition Facts (Squash and Onion Flatbread)

  • Per serving:
  • 164 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 20 mg chol. ,
  • 246 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 8 g pro.

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