Butternut Squash, Sage and Blue Cheese Flatbread

Makes 4 servings
Cooking time: 1 hour (active), 2 hours (total)

Ingredients

Flatbread

• 1¼ cup lukewarm water
• ¼ cup raw honey
• 1 package dry yeast
• 1½ cup whole wheat flour
• 1½ cup whole wheat pastry flour
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil

Toppings

• 6 tablespoons extra virgin olive oil
• 1 clove minced organic garlic
• 1 roasted organic butternut squash, diced
• 8 ounces crumbled organic gorgonzola cheese
• 6 chopped sage leaves
• fresh ground black pepper

Directions

• In the bowl of a stand mixer or food processor, add lukewarm water and honey. Stir to dissolve honey . Add yeast and let it activate, about 5 minutes. (The mixture should become foamy.)
• Add the flour, salt, and oil. Mix or process ingredients until a smooth dough is formed (about 5 minutes in mixer, 2 minutes in food processor). Let the dough rest covered for 5 minutes. Then form it into 4 balls. Let balls rest for 30 minutes before use. (Dough can be made up to 2 weeks in advance and frozen.)
• Preheat oven and baking stone to 450°F*. On a floured surface, use a rolling pin to flatten each dough ball to 1/16 inch (very thin).
• Divide toppings into four and sprinkle on each dough round, starting with oil and garlic and then adding the squash, cheese, and sage leaves.
• Transfer to oven and bake for 5 minutes or until crust is golden brown and cheese is melted.
• *If you do not have a baking stone, the flat bread can be made on a baking sheet pan.

Nutrition Facts

Serving size: 2 slices, Calories 507, Calories from Fat 36.6%, Total Fat 22g, Saturated Fat 8g, Cholesterol 25mg, Total Carbohydrates 71g, Dietary Fiber 5g, Protein 13g, Sodium 673mg, Potassium 23%, Calcium 11%, Iron 22%, Zinc 5%, Vitamin C 75%, Vitamin A 332%, Vitamin B 18%

This recipe created exclusively for Kashi by Chef Keith Snow at HarvestEating.com.