Flatbreads are a go-to weekend lunch at our house, and an easy meal for weeknights—particularly if you’ve done a little food prep in advance.
- 1 (2-pound) acorn squash, sliced in half lengthwise, seeds removed, halves sliced crosswise ½ inch thick
- 2 tablespoons olive oil
- 1 medium (8-ounce) sweet onion, peeled, trimmed, sliced in half lengthwise, halves sliced crosswise ¼ inch thick
- 1 Top This! pizza shell
- 1 Anjou pear, cored, halved, sliced lengthwise ¼ inch thick
- ½ cup crumbled cooked sausage (optional)
- 2 tablespoons Gorgonzola crumbles
- 2 tablespoons chopped walnuts
- 1 teaspoon fresh thyme
- Honey for drizzling (optional)
Preheat oven to 375°.
Toss the acorn squash with olive oil, season with salt and pepper. Arrange in a single layer on a large rimmed baking sheet. Roast until easily pierced with a fork and edges are golden brown, approximately 40 minutes, turning after 20 minutes. Set aside. (May be prepared a day in advance, stored in an airtight container in the refrigerator.)
To prepare flatbreads, preheat oven to 450°.
In a medium skillet over medium heat, sauté the onion (with no oil) until it is soft and translucent, approximately 5 minutes.
Arrange squash, pear and onion atop flatbread. Sprinkle with Gorgonzola (and optional sausage) and walnuts. Season with salt and pepper. Place on a pizza stone or directly on the oven rack (or use the bottom side of a large, rimmed baking sheet) and bake until the edges are golden brown, about 6 to 8 minutes.
Sprinkle thyme, then drizzle with honey and serve it forth.
Note: For different types of pizza shells, be sure to follow the manufacturer’s instructions, as cooking times may vary.
Acorn Squash & Pear Flatbread: $9.55 for 4 servings, $2.39 per serving.