Print

Savory Squash, Leek & Mushroom Flatbread

Print Recipe

Golden crust meets earthy mushrooms, tender leeks, and sweet squash in this flatbread made for sharing. Layered with gooey cheese and finished with a squeeze of lemon, it’s a rustic masterpiece—ideal for gatherings, holidays, or a cozy night in.

Ingredients

Scale

For the Crust (doubled)

3 tsp active dry yeast

2 tsp sugar

½ cup (120 ml) extra-virgin olive oil

2½ cups (320 g) all-purpose flour, more as needed

1½ cups (220 g) whole-wheat or rye flour

3 tsp fine sea salt

For the Topping (doubled)

20 oz (566 g) oyster or other mushrooms, cut into 1-inch pieces (about 8 cups)

6 large leeks, thinly sliced (white and light green parts only, about 8 cups)

6 tbsp extra-virgin olive oil, more for drizzling

2 lbs (908 g) butternut squash, peeled and sliced ¼-inch thick (about 4 cups)

Fine sea salt and black pepper, to taste

2 tsp chopped thyme leaves

½ tsp red pepper flakes, or to taste

2 cups (228 g) grated white Cheddar or Gruyère cheese

4 tbsp chopped chives (optional)

Fresh lemon juice, for serving

Instructions

Prepare the Dough:
Dissolve yeast and sugar in ¾ cup warm water. Let sit until foamy (about 10 min). Stir in olive oil, flours, and salt. Knead until smooth and elastic. Cover and let rise until doubled, 1–1.5 hours.

Cook the Veggies:
Heat 2 tbsp oil in a large pan. Sauté leeks until soft, 8–10 mins. Season with salt and pepper. Set aside. In same pan, cook mushrooms with 2 tbsp oil until golden. Set aside. Roast squash with remaining oil, thyme, red pepper flakes, salt, and pepper at 400°F (200°C) for 20–25 mins.

Assemble & Bake:
Preheat oven to 475°F (245°C). Roll dough out to fit two large baking sheets. Top evenly with leeks, mushrooms, squash, and cheese. Bake for 15–18 mins until crust is golden and cheese is bubbly.

Finish:
Sprinkle with chives and a light drizzle of lemon juice before serving

Nutrition

Find it online: https://thecomfortspoon.com/savory-squash-leek-mushroom-flatbread/