Name: Squash and Onion Flatbread
Yield: 8–10 servings
Ingredients: 1 Tbsp. active dry yeast; 4 cups all-purpose flour, plus more for surface; 1 Tbsp. kosher salt, plus more; ¾ cup plus 1 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling; 2 delicata squash (about 2 lb. total); 1 large onion, peeled, cut into thin rounds; 3–4 sprigs thyme, leaves stripped; Freshly ground black pepper; ½ cup crumbled mild blue cheese (such as Danish Blue or Cambozola); 2 cups arugula; 2 tsp. finely grated lemon zest; 1 Tbsp. fresh lemon juice

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Photo by Chelsie Craig, Food Styling by Dana Bonagura

Letting the dough for this flatbread recipe proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust. This recipe is presented to you by Samsung.

Winter Squash and Onion Flatbread

Recipe notes