Butternut Squash Flatbread with Pine Nuts
|1 lbpizza dough; store-bought, room temperature|
|cornmeal; for the pan|
|1 lbbutternut squash; peeled, seeded, and sliced 1/4 inch thick|
|1/2 red onion; thinly sliced|
|1/4 cuppine nuts|
|1 Tfresh thyme|
|2 Tolive oil|
|salt and pepper|
|1 1/2 cupcheddar cheese; extra sharp, grated|
|1 buncharugula; stems discarded (4 cups)|
Butternut Squash Flatbread with Pine Nuts Preparation
Heat oven to 400 degrees. Shape dough into large oval and place on cornmeal-dusted baking sheet.
In a large bowl, toss the squash, onion, pine nuts, thyme, 1T olive oil, 1/2tsp salt and 1/4 tsp pepper. Scatter over the dough and sprinkle with cheese.
Bake until golden brown and crisp, 25-30 minutes.
Toss the arugula with the remaining T of oil and 1/4 tsp each salt and pepper. Serve with the flat bread.
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