There’s nothing quite as satisfying as warm, crispy dough topped with cheese on a cool day. This easy, seasonal-ingredient butternut squash flatbread pizza hits just the mark: it’s smoky, cheesy, and addictive. Made with the best no-knead dough recipe, the flatbread is a crowd pleaser!
The dough is very forgiving and can stay in the refrigerator for up to 2 days. The topping is simple - butternut squash, spices, and feta! No special techniques, no fancy ingredients are needed. These flatbread pizzas are perfect for a cozy family meal or for when you are entertaining. Impressive and easy, without the stress!
If you love flatbreads, you must try my cheese-stuffed flatbread, Turkish pide, stovetop no-yeast naan, and easy homemade pita!
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Why You'll Love This Recipe
✨ Easy, foolproof, no-knead dough! This dough can be easily made ahead, so you can roll, top, and bake whenever you like!
✨ You need simple, seasonal ingredients to make these delicious pumpkin flatbread pizzas that look and taste restaurant-worthy!
✨ These flatbreads are full of fall flavors! Every bite is packed with the sweetness of roasted butternut squash, creamy, tangy feta, spices, and crispy sage leaves.
✨ Serve as a light meal, slice them up for a party snack, or pair it with soup or salad. These fit into any occasion!
Recipe Ingredients
Flour: I used all-purpose flour. But whole wheat flour is a fine substitute. Bread flour can also be used for a chewier texture.
Oil: Olive oil lends the flatbread a rich, fruity flavor I adore. You can switch to coconut oil or any neutral-tasting oil.
Butternut squash: I love the sweetness of roasted butternut squash. You can use any variety of pumpkin you like.
Spice: Any blend that you prefer works for this flatbread pizza recipe. Go cozy and autumnal with cinnamon and nutmeg. Increase the heat with red chili. Or take the flavors to the next level with sumac, cumin powder, and garlic powder.
Cheese: Tangy, creamy feta pairs fantastically with butternut squash and pumpkin. Gouda, cheddar, or brie are excellent choices. You can also try goat cheese.
Sage: crispy fried sage really elevates this Fall flatbread! Fresh basil or parsley would work just as well. Chop and sprinkle.
Please see the recipe card below for full information about ingredients and quantities.
How To Make Butternut Squash Flatbread Pizza
Step 1: In a small saucepan, heat milk, sugar, and oil just until the sugar dissolves. You won’t need to boil it.
Step 2: Take it off the heat, and once it’s cooled to lukewarm, stir in yeast.
Step 3: After about 5–10 minutes, when the mixture is frothy and bubbly, whisk it in the flour. Cover the bowl and place it in a draft-free kitchen corner for 1 hour or until the dough is doubled.
Step 4: Combine baking soda, baking powder, salt, and a bit more flour to make flatbread pizza dough.
Step 5: Mix well. The dough is now ready for use immediately. Still, I like to refrigerate it overnight as it’s much easier to handle after some chill time.
Step 6: When ready to bake the butternut squash flatbread, peel and thinly slice the butternut squash.
Step 7: Toss the squash in sea salt, pepper, smoked paprika, za’atar, and olive oil. Use your hands to give it a good mix.
Step 8: Next, cut the dough into five equal pieces. While you can eyeball it, I’ve found a kitchen scale is the best bet.
Step 9: Shape each piece into a ball, pat it flat, and then roll it into an oval about 1/8 inch thick.
Step 10: Line the flatbread pizzas on a parchment-lined tray. Place the seasoned butternut squash on the flatbread. I like cramming as many of them as possible on each base.
Step 11: Press the butternut squash gently, then top with crumbled feta.
Step 12: Drizzle olive oil and bake for 15 to 20 minutes until the flatbread crust and bottom are golden, and the butternut squash is cooked.
Final step: Embellish the feta flatbread beauties with toasted pine nuts, more cheese, and fried sage leaves.
Pro Tips
- You can refrigerate the dough for anywhere between 30 minutes and up to 2 days.
- I keep the rolled dough slightly thicker because my home prefers a chewier flatbread. Roll the flatbread pizza thinner if you want is crispier.
- I wanted small portions but you don’t have to bother dividing the dough. You can easily make one giant flatbread pizza. Or go mini, if you’re entertaining, and make 8 to 10 of them. Do note that the baking time will differ accordingly!
- Try to cut the butternut squash in thin equal-sized pieces for even baking.
How To Cut Butternut Squash
The most important part of this butternut squash flatbread recipe is how you cut the squash. You don’t want chunky pieces. You want thin slices, so you don’t have to pre-cook them.
- Wash the squash well.
- Chop off the ends so it can stand steady.
- Peel with a paring knife.
- Cut the squash in half lengthwise.
- Scrape the seeds.
- Cut each half into slices as thin as possible.
How To Serve Butternut Squash Flatbread Pizzas
These butternut squash flatbread pizzas are best served warm. For an extra punch, drizzle them with hot honey!
They are delicious on their own. They make a great snack or a party appetizer.
You can also serve them with soup like this roasted sweet potato soup , creamy pea soup, or salads such as my Italian tortellini salad, roasted sweet potato and chickpea salad, or avocado egg salad, for a light meal.
📖 Recipe
Butternut Squash Flatbread Pizza
Ingredients
Flatbread Dough
- 3/4 cup Milk
- 1/4 cup Sugar
- 1/4 cup Olive oil
- 1.5 tsp Dried active yeast
- 2 cups All-purpose flour
- 1/4 tsp Sea salt
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 cup All-purpose flour
Butternut Squash Topping
- 2.5 cups Butternut squash, peeled and thinly sliced
- 1.5 tsp Sea salt
- 1.5 tsp Zatar
- 1.5 tsp Smoked paprika
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 2-3 tbsp Olive oil Plus extra for drizzling on top
Garnish
- 3/4 cup Crumbled feta
- Toasted pine nuts, Pumpkin seeds, Crispy sage leaves
Instructions
- Heat the milk until lukewarm. Stir in sugar, olive oil, and yeast.3/4 cup Milk, 1/4 cup Sugar, 1/4 cup Olive oil, 1.5 tsp Dried active yeast
- Set aside for 5-10 minutes until the mixture is bubbly.
- Whisk in the 2 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough doubles in size.2 cups All-purpose flour
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.1/4 cup All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/4 tsp Sea salt
- The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.For easier handling, I like to refrigerate the dough overnight.
Butternut Squash Topping
- Toss the thinly sliced butternut squash with olive oil, garlic powder, sea salt, black pepper, Zatar, and smoked paprika.2.5 cups Butternut squash, peeled and thinly sliced, 1.5 tsp Sea salt, 1.5 tsp Zatar, 1.5 tsp Smoked paprika, 1 tsp Black pepper, 1 tsp Garlic powder, 2-3 tbsp Olive oil
- When you're ready to bake, preheat the oven to 200 C/ 400 F. Line a baking tray with parchment paper.
- Turn the dough out on a lightly floured surface.
- Shape it into a log and cut it into 5 equal-sized pieces. You can eyeball this or use a kitchen scale.
- Shape each dough piece into a ball and then roll it out into an oval shape. I like to keep the thickness about 1/4th of an inch.
- Place the rolled-out dough on the prepared tray.
- Top with the butternut squash slices and crumbled feta cheese.3/4 cup crumbled feta
- Drizzle some olive oil on top and bake at 200C / 400 F for 15-20 minutes. The flatbread should be golden brown on the top and bottom, and the squash cooked through.
- Take the flatbreads out of the oven, sprinkle some more crumbled feta cheese if you like. Garnish with toasted pine nuts, pumpkin seeds, and crispy fried sage leaves.
- Slice and serve warm. Enjoy!
Video
Notes
- How to make crispy sage leaves-
- You can refrigerate the dough for anywhere between 30 minutes and up to 2 days.
- I keep the rolled dough slightly thicker because my home prefers a chewier flatbread. Roll the flatbread pizza thinner if you want is crispier.
- I wanted small portions, but you don’t have to bother dividing the dough. You can easily make one giant flatbread pizza. Or go mini, if you’re entertaining, and make 8 to 10 of them. Do note that the baking time will differ accordingly!
- Try to cut the butternut squash into thin, equal-sized pieces for even baking.
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