Winter Squash and Goat Cheese Flatbread with Pistachios
1 pound store-bought pizza dough, preferably wheat, thawed if frozen
cornmeal for the pan
1 pound delicata or butternut squash, seeded, and sliced 1/4 inch thick (if using butternut be sure to peel it)
1/2 medium red onion, thinly sliced
1/4 cup pistachios, chopped
6-8 large fresh sage leaves
a few Tablespoons good olive oil
8 oz of goat cheese, crumbled
salt and pepper to taste
Heat oven to 425° F. Place the dough on a flour dusted work surface and roll out into a large oval, rolling as thinly as you can. Sprinkle the back side of a baking sheet with the cornmeal. Lay the dough on top of the cornmeal and brush the dough with olive oil.
In a large bowl, toss the squash, onion, pistachios, sage and a drizzle of olive oil. Scatter over the dough and top evenly with the cheese. Sprinkle salt and fresh cracked pepper evenly and bake until golden brown and crisp, 20 to 25 minutes.
Tips & Notes~
Pine nuts, walnuts, pecan or hazelnuts make a good substitute for the pistachios.
Blue cheese, fontina, pecorino and even an Emmentaler works very well with these flavors.
If you are feeling fancy, use the whole onion (sliced of course) and caramelize it with a bit of olive oil and some balsamic vinegar. Or maybe even some roasted garlic, go crazy!