Mini flatbreads are kind of an addiction of ours. Anytime a party is in the works, we make a batch of these and top them with whatever is in season. And right now? Well, right now, that's sweet Delicata squash and tangy Feta cheese.
halved, seeded, and cut into half moons
(about 1 ounce)
For the dough: Combine the yeast, water, milk, and sugar in the bowl of a stand mixer and sprinkle the yeast on top; let rest until the mixture bubbles, about 5 to 10 minutes.
If the yeast mixture doesnt bubble, the yeast is dead either or the liquid was too cold or too hot.
Meanwhile, pulse the cereal in a food processor until it is broken up and very fine (it should be the size of rice.) Whisk together the cereal, flour, and salt in a large bowl to break up any lumps. When the yeast is ready, add the flour mixture and 3 tablespoons of the oil and mix, using the dough hook, on lowest speed until the dough looks shredded, about 1 minutes. Increase speed to medium and mix until the dough is smooth and elastic, about 6 to 10 minutes.
If you don't want to use cereal, you can use white whole wheat flour instead.
Turn the dough out of the mixer, form it into a ball, and place it in a large, oiled mixing bowl. Turn to coat the dough in the oil then cover with a clean, damp dishtowel, and let it rest in a warm place until it doubles in size, about 45 to 60 minutes.
Alternatively, refrigerate the dough and let it rise 12 to 24 hours before using.
For the mini flatbreads: Heat oven to 425°F and arrange racks in the upper and lower third of the oven. Line two rimmed baking sheets with parchment paper and set aside. On a lightly floured surface, roll out half of the pizza dough 1/4-inch thick round, and, using a (2 1/2 inch) biscuit cutter, stamp out about 15 rounds. Repeat with remaining dough and dough scraps until you have 30 rounds. Set rounds aside to rest briefly, about 10 minutes.
If you're short on time, you can use 1 pound of your favorite store bought whole grain dough instead.
Meanwhile, heat 1 tablespoon of oil in a large frying pan over medium-high heat. When it shimmers, add the onion, season with salt, stir to coat in oil and cook until translucent, about 5 minutes. Add in the squash and thyme and cook until squash is browned, about 3 minutes. Add just enough water to cover the bottom of the pan and cook until the water has evaporated and squash is knife tender, about 2 to 5 minutes more.
Arrange rounds between two rimmed baking sheets and brush rounds with remaining oil. Parbake rounds for 5 minutes then remove from oven and carefully divide parmesan cheese, then squash mixture, and finally goat cheese among pizzas. Bake, rotating sheets halfway through until pizzas are puffed, cheese is melted, and underside of pizzas is browned, about 15 minutes more.
Food styling and photography by Aida Mollenkamp