Butternut squash and ‘nduja butter flammkuchen
Flammkuchen is German's answer to pizza and although ‘nduja, ricotta and butternut squash is far from traditional, they are an irresistible mix of sweet, spicy and savoury flavours. The dough is amazingly forgiving so even the most inexperienced bakers will get along with this recipe.
Each serving provides 349 kcal, 7.6g protein, 35.8g carbohydrate (of which 11g sugars), 18.6g fat (of which 8.4g saturates), 3.8g fibre and 0.05g salt.
By Martyn Odell
Ingredients
- 200g/7oz plain flour, plus extra for dusting
- 2 tbsp olive oil, plus extra for drizzling
- 700g/1lb 9oz butternut squash, peeled and chopped into 1cm/½in pieces
- 50g/1¾oz 'nduja
- 50g/1¾oz butter
- salt
- 8 tbsp ricotta, yoghurt or cream cheese, to serve
- ½ tsp honey, to serve
- chives, parsley or basil, roughly chopped, to serve
Method
Mix the flour, 100ml/3½fl oz water, a generous glug of olive oil and a pinch of salt. Knead briefly to form a smooth dough. Leave to rest for 30 minutes.
Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.
Toss the butternut squash in a tablespoon oil and season with salt. Roast in the oven for around 15–20 minutes or until it's soft enough to mash, but hasn't taken on much colour.
On a lightly dusted work surface, stretch and roll out the dough out to form a rough rectangle that will fit on a large baking tray. The dough should be around 3mm/¼in thick and 30x25cm/12x10in in size. Transfer to a baking tray lined with baking paper dusted with flour. (If you don't have a large enough baking tray, you can make two smaller flammkuchen.)
Gently mash the butternut squash mash leaving plenty of texture. Spread the butternut squash over the dough leaving a small border at the edge of the dough. Drizzle with olive oil and bake for 10–15 minutes until golden and crisp.
Meanwhile add the ‘nduja and butter to a saucepan and melt over a low heat.
When the flammkuchen is cooked, dollop over spoonfuls of the ricotta. Drizzle with the ‘nduja butter and honey. Finish with a few fresh herbs.
