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 smokey, cheesy, and addictive. Made with the best dough recipe, the fall flatbread is kid- and guest-friendly!
If you’ve made any of my cinnamon rolls, you’ll know this dough recipe like the back of your hand. I adapted it from The Pioneer Woman years ago, and since then, I just can’t stop raving about it. It’s my fallback when I want comfort food that knows no bounds.
With fall in the air, I wanted to use it in a heftier (but not heavy by any means) recipe. With butternut squash in season, a flatbread pizza sounded fitting, as it makes for an ideal filling.
Topped with a bright, clean, tangy feta, it’s a match made in culinary heaven. But the pièce de résistance of the feta flatbread is crispy fried sage! Try it, and you’ll see.
TRY THIS BUTTERNUT SQUASH FLATBREAD BECAUSE
It’s one of the best fall flatbreads
You can easily make this recipe your own.
You can make the dough ahead of time for a quick weeknight meal
Makes for an impressive entrée when entertaining
HOW TO MAKE PIZZA FLATBREAD WITH BUTTERNUT SQUASH?
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.
SHAPE AND BAKE THE PIZZA FLATBREADS
Step 6: When ready to bake the butternut squash flatbread, peel and thinly slice the butternut squash.
Step 7: Toss the fruit (yep, it’s technically a fruit) in sea salt, pepper, smoked paprika, za’atar, and some 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.
KITCHEN TIPS ON PIZZA FLATBREAD RECIPE
- 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 winter flatbread. Roll the flatbread pizza thinner if your taste leans toward the crisper.
- I wanted small portions. You don’t have to bother dividing the dough; you can easily make one giant flatbread for pizza. Or go mini, if you’re entertaining, and make 8 to 10 of them. Do note that the baking time will differ accordingly!
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 fruit in half lengthwise.
- Scrape the seeds.
- Cut each half into slices as thin as possible.
HOW TO FRY SAGE LEAVES?
Heat a tablespoon of olive oil in a skillet and add washed, dried sage in a single layer. Once they turn crisp, transfer them to a paper towel.
Don’t throw away the oil. It’s flavored with sage. You can use it in the flatbread dough or drizzle it on the baked pizza.
BUTTERNUT SQUASH FLATBREAD PIZZA SWAPS & SUBS
Flour: Half and half of whole wheat and all-purpose flour are substitutes I’d recommend.
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 get butternut squash from a local farm in my neighborhood. Use a regular pumpkin if you can’t find one. The recipe for the flatbread pizza remains the same.
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, sharp feta pairs fantastically with butternut squash and pumpkin. Gouda, cheddar, or brie are excellent choices. You can also try goat cheese or parmesan.
Sage is readily available these days, and I love the idea of a bit of green in my winter flatbread recipe. Fresh (not fried) basil or parsley would work just as well. Chop and sprinkle.
MORE FLATBREAD RECIPE IDEAS
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this butternut squash flatbread as much as we do!
Butternut Squash Flatbread Pizza
- 3/4 cup / 180 gms Milk
- 1/4 cup/ 50 gms Sugar
- 1/4 cup / 50 gms Olive oil
- 1.5 tsp Dried active yeast
- 2 cups / 250 gms All-purpose flour
- 1/4 tsp Sea salt
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 cup / 31.25 gms All-purpose flour
Butternut Squash Topping
- 2.5 cups / 375 gms 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
- 1/2 -3/4 cup / 100 -150 gms Crumbled feta
- Toasted pine nuts, Pumpkin seeds, Crispy sage leaves
- Heat the milk until lukewarm. Stir in sugar, olive oil, and 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 is doubled in size.
- Mix in the extra 1/4 cup flour, baking powder, baking soda, and 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.
- When you're ready to bake, preheat the oven to 200C. 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.
- Drizzle some olive oil on top and bake at 200C for 15-20 minutes. The flatbread should be golden brown from 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!