Mini flatbreads are kind of a love 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. Therefore we are making this Mini Flatbreads with Delicata Squash and Feta recipe for our next get together.
Mini Flatbreads with Delicata Squash and Feta Recipe
- 1/4 ounce active dry yeast
- 1 cup water (90°F to 105°F)
- 1/3 cup whole milk (90°F to 105°F)
- 2 teaspoons unrefined granulated sugar
- 2 cups Uncle Sam cereal
- 2 cups white whole wheat flour
- 2 teaspoons kosher salt
- 6 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion minced
- 1 pound delicata squash halved, seeded, and cut into half moons
- 1 tablespoon fresh thyme leaves minced
- 1/3 cup finely grated Parmesan cheese (about 1 ounce)
- 4 ounces crumbled feta cheese
- Start 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.
- Mix The Dough: 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, at the lowest speed until the dough looks shredded, about 1 minute.Increase speed to medium and mix until the dough is smooth and elastic about 6 to 10 minutes.
- 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.
- Shape 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.
- Cook The Squash Mixture: 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.
- Bake The Flatbreads: 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.