Buying the pizza dough ahead of time is the key to these quick and easy flatbreads.
Hannaford, North Avenue, Burlington, is this examiner’s first choice for whole wheat, whole grain or plain varieties.
If Price Chopper, Prim Road, Colchester, is in your neighborhood, they have in house plain pizza dough that is very good.
The inspiration for these recipes was courtesy of Paul Mazza’s CSA.
Georgia Lavigne, the CSA coordinator posted the Real Simple “Butternut Squash Flat Bread with Cheddar and Pine Nuts” on Facebook and in her weekly newsletter.
Butternut squash, red onion and thyme were all items in a September share.
For ingredient quantities click on the link above and check out the video for the simplest way to peel and prepare butternut squash.
Combine the vegetables, herbs and olive oil with salt and pepper to taste.
Spread on top if the dough and cover with shredded cheddar. Bake at 425′ F for 20-25 minutes.
The flavors blend into a sweet, tangy and crunchy easy supper. The squash cooks to a soft, but not mushy consistency.
The method for the second recipe, Bon Appetit “Grilled Flatbread with Apples, Bacon and Onion” is very similar.
The main ingredients, Cortland apples, red onion and leeks were part of an October CSA share.
McKenzie bacon balanced the sweetness with a salty crunch.
This examiner made the following adaptions:
Instead of grilling, prepare the dough, place in a baking sheet and set oven at 500’F.
A stress-free first layer includes 3/4 cup Cabot yogurt, 1/2 cup sour cream and 6 slices mozzarella.
This saves the time of making a Mornay sauce.
Use leeks or other types of onions if there is not red onion available.
If fresh herbs are not available, this examiner used Penzeys Spices Herbs de Provence, which is a blend of many herbs from that region in France.
As above, combine the vegetables, herbs and olive oil with salt and pepper to taste.
Bake 12 – 16 minutes, then broil (in same middle rack) for 3 minutes.
Enjoy both of these fall harvest pizzas!
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