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Butternut Squash, Kale, Roasted Garlic, & Pancetta Flatbread

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 flatbreads
Calories 650
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 balls (at room temperature)
  • 1 small butternut squash (peeled, seeded, cut into 1-inch cubes)
  • 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 parchment, brush with olive oil, and sprinkle with mozzarella.
  • Divide kale, roasted squash, garlic confit, 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, drizzle with balsamic glaze before serving.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Flatbread