Later in the fall, Jen and Alex roast and puree butternut squash to use as a “sauce” for this flatbread—adding caramelized leeks, sage and a creamy-but-firm sheep’s milk cheese, plus eggs or crispy pancetta. They also make a pureed sauce of toasted pecans and caramelized onions and add anything from roasted cauliflower and plumped raisins to roasted garlic and smoked chicken.
Note: Most professional bakers, like Jen, prefer measuring certain ingredients in weight as opposed to volume for accuracy. Since this recipe is a little more basic and forgiving, we’ve used both.
For 4 Person(s)