Skillet Pesto Flatbread with Goat Cheese, Artichokes and Roasted Butternut Squash
- 1 1/3 cups lukewarm water, about 100°F
- 1 1/2 teaspoons granulated yeast
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons Signature Kitchens granulated sugar
- 2 tablespoons Signature SELECT olive oil
- 3 1/4 cups Signature Kitchens all-purpose flour
- water or melted butter, for skillet
For the Toppings:
- 1 cup pesto
- 8 oz goat cheese, sliced in rounds
- 3 cups roasted Signature Farms butternut squash
- 1 15-oz can Signature Kitchens canned quartered artichokes hearts
- kosher salt
- freshly ground black pepper
- Signature SELECT olive oil
- Signature SELECT balsamic vinegar
Make the dough:
In a large bowl or the bowl of an stand mixer, mix the water, yeast, salt, sugar and olive oil. Let it stand for about 2-3 minutes. Add the flour and mix, either with a wooden spoon and some good elbow grease or the paddle attachment of the stand mixer – mix the dough until it is just combined, without kneading.
Lightly cover the bowl and place in a warm spot to let the dough rise until the dough has doubled in size and is flat on top, about 2-3 hours. Refrigerate the dough, lightly covered, for at least 30 minutes or until you are ready to use (this can be done several days in advance, if you wish, up to 12 days).
Make the flatbreads:
Dust the dough lightly with flour, then divide the dough into three pieces, sprinkling with a little more flour and forming them into balls by stretching the dough underneath. Flatten the dough using your hands until they are about 1/2 inch (for a thicker crust) or thinner (for thin crust) and about 10 inches in diameter, depending on the size of your skillet. Let rest while you heat your skillets and gather your toppings.
Heat a skillet(s) over high heat. Take the dough and lighly spray with water or brush with melted butter. Place wet side down on the hot skillet and cover. Cook for about 2-3 minutes, and when brown, slightly spray/brush the top with water or butter and flip the dough. Quickly spread the pesto onto the dough, leaving about a 1 inch margin from the edges. Sprinkle with goat cheese, butternut squash, artichokes, and season with salt and pepper. Scatter some arugula on top and cover, letting it cook for about 2 minutes more. Carefully transfer the flatbread onto a cutting board and repeat with remaining dough.
Serve the flatbreads with more arugula and a drizzle of olive oil and balsamic vinegar.