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Butternut Squash, Kale, Roasted Garlic, & Pancetta Flatbread

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 850
A flavorful flatbread topped with roasted butternut squash, sautéed kale, garlic, and crispy pancetta, perfect for a cozy meal.

Ingredients

Dough

  • 2 pieces Pizza Dough (At room temperature)
  • 1 small Butternut Squash (Peeled, seeded, cubed)
  • 1/3 cup Olive Oil
  • to taste Salt & Pepper
  • 1 small bunch Lacinato Kale (or regular kale)
  • 6 ounces Cubed Pancetta
  • 4 tablespoons Garlic Confit
  • 12 ounces Shredded Mozzarella Cheese

Instructions 

  • Preheat oven to 400°F (200°C). Toss squash with 3 tbsp olive oil and roast on a baking sheet for 20 minutes.
  • Cook pancetta in a pan until crispy. Blanch kale in boiling water, drain, and squeeze out excess water.
  • Roll out dough into two oval shapes on floured parchment. Brush with olive oil and sprinkle with mozzarella.
  • Divide kale, roasted squash, garlic, and pancetta evenly over the flatbreads. Bake at 425°F (220°C) for 20-25 minutes until bubbly and browned.
  • Cool for 5 minutes, then slice and serve.

Notes

For extra flavor, add a drizzle of balsamic glaze before serving.
Calories: 850kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: flatbread