Mini Flatbreads with Delicata Squash and Feta Recipe

These Mini Flatbreads with Delicata Squash and Feta recipe are a shoo-in for our next get together.

5 from 1 vote

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Prep Time 30

Cook Time 30

Resting Time 1 10

Total Time 2 10

Course Appetizer

Cuisine American

Diet Vegetarian

Servings Mini Flatbreads

Calories 165 kcal

Equipment

Liquid Measuring Cups
KitchenAid Stand Mixer
Glass Bowls
Cotton Kitchen Towels
Biscuit Cutters
Stainless Steel Frying Pan

Ingredients

For The Flatbread Dough:

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 or another corn cereal
2 cups white whole wheat flour
2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil plus more for the bowl

For The Flatbread Toppings:

3 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

Instructions

Start The Flatbread 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 2 tablespoons of 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.

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Nutrition

Serving: 1 mini flatbreadCalories: 165kcalCarbohydrates: 19gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 9mgSodium: 464mgPotassium: 163mgFiber: 2gSugar: 2gVitamin A: 560IUVitamin C: 6mgCalcium: 94mgIron: 2mg

Keyword bar appetizer, easy appetizer, healthy appetizer, homemade flatbread