- 1 heaping cup all-purpose flour, plus more for sprinkling
- 1 tablespoon salt
- 1/2 packet rapid rise yeast
- 3/4 cup warm water
- 1 small butternut squash, top part peeled
- 10 sage leaves
- 1 scallion, sliced
- 1 tablespoon olive oil
- Flaky sea salt
- In a mixing bowl, combine the flour, salt and yeast. Add the water and combine until smooth.
- Sprinkle your countertop with a little extra flour, and kneed the dough until it is springy and dry enough to the touch that nothing sticks to a finger when poked.
- Transfer dough to a clean mixing bowl and add oil. Cover tightly with plastic wrap and allow to rise for 90 minutes.
- Thinly slice the butternut squash with a knife or a mandolin. Set aside.
- Preheat oven to 425 degrees. Invert the dough ball into the baking sheet; it should be very oily. With your fingers, push and stretch the dough into all four corners of the sheet tray.
- In the same mixing bowl, add the sage, butternut squash and scallions. Mix well to coat each piece with oil; add more oil if needed.
- Lay out the squash in rows on top of the dough. Top with the sage and scallions. Sprinkle with a hefty pinch of flaky salt.
- Bake for 40 minutes. Remove and allow to cool; serve at room temperature.