For the dough:
In a large mixing bowl, mix together dry ingredients and then add the water and olive oil. Mix until combined. Dough will be tacky. Transfer dough to clean, lightly oiled bowl, cover with plastic wrap and let rise for 1 hour.
For the caramelized onions:
In a wide saute pan, heat 1 tbsp of olive oil over medium heat. Add onions and turn heat to low. Season with salt. Be careful the onions don’t burn by stirring often. Cook until caramelized and brown, about 20-30 minutes.
For the balsamic glaze:
Heat the balsamic and sugar over medium heat. Reduce the vinegar until it reaches a syrup-like consistency.
For the butternut squash:
Preheat oven to 425 degrees. Toss the butternut squash with 1 tbsp olive oil, salt, pepper flakes,and 2 tsp chopped sage. Roast squash, flipping halfway, until cooked through, about 20 minutes.
To assemble the flatbreads:
Preheat oven to 425 degrees. Separate the dough into two pieces. On parchment, roll out dough to 1/4″ thick. Repeat with second piece of dough. Leaving the dough on the parchment paper, transfer to a pizza stone and parbake crusts for 8 minutes. Remove from oven.
Spread caramelized onions, roasted butternut squash, chopped thyme and parmesan cheese. Return to oven and bake until crisp and golden brown, about 6-8 minutes. Remove from oven and top with additional parmesan cheese, parsley, pine nuts, sage leaves and a drizzle of balsamic glaze. Serve immediately.
© Pamela's Products, Inc.