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Bacon, Butternut and Blue Cheese Flatbread

Serves: 4 as an entree or 8 as an appetizer
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Flatbread Dough
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lukewarm water (100 to 110 degrees)
1 1/2 teaspoons active dry yeast
3 tablespoons extra-virgin olive oil

2 cups butternut squash, cut into 1/2-inch pieces
3 tablespoons extra virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 large apple, peeled, seeded and thinly sliced
12 Brussels sprouts, shaved on a mandoline or very thinly sliced with a sharp knife
4 ounces thick cut bacon, crisped and crumbled
1/2 cup blue cheese, plus more for serving
Fresh thyme leaves


Heat the oven to 400 degrees. Cut two large pieces of parchment paper and dust them lightly with flour. Spray a baking sheet with nonstick oil spray.

To make the dough: In a small bowl, whisk together the flour, baking powder and salt.

In a medium bowl, whisk together the water and yeast. Stir in the flour mixture and the olive oil. Knead the dough into a ball and cut it in half. Shape each half into two discs. Place one disc of dough on each prepared sheet of parchment and let rest for 30 minutes.

Meanwhile, make the toppings: In a medium bowl, toss the butternut squash with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet and roast until tender, 20 to 25 minutes. Let cool.

Increase the oven temperature to 450 degrees. Place a pizza stone or baking sheet in the center rack of the oven to heat.

When the dough has rested, lay another piece of parchment paper over one disc of dough and roll it out into a rough rectangle about 1/8 inch thick. Remove the top parchment and brush the dough with 1 tablespoon of the olive oil.

Layer on half of the toppings, beginning with the sliced apples, followed by the Brussels sprouts, butternut squash and bacon. Dot the flatbread with pieces of blue cheese. Drizzle a little more olive oil over the toppings and place the flatbread, on its parchment paper, onto the hot pizza stone. Bake until the crust is golden brown and the cheese has melted, 8 to 12 minutes.

Repeat with the second disc of flatbread dough.

Scatter fresh thyme over the flatbreads and sprinkle with more cheese, as desired. Cut into pieces with a sharp knife or pizza cutter. Serve warm.

Photo Credit: Lisa Lotts

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