Butternut Squash Flatbread Recipe | © GreenPan Official Store | GreenPan

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon granulated sugar
• 3/4 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• ½ cup cold water
• 1/2 cup whole milk ricotta
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice
• 2 ½ ounces (half a package) Truffleist Salami, cut lengthwise into two long pieces
• ½ of a medium butternut squash, peeled and cut into ½” slices
• 2 teaspoons Truffleist Hot Sauce, plus more for serving
• 2 teaspoons avocado oil (or high heat oil of choice)
• 3 sprigs fresh thyme, destemmed and roughly chopped
• 1 teaspoon kosher salt
• ¼ cup finely grated parmesan cheese
• Truffleist Hot Honey, for serving
• ¼ cup fresh flat leaf parsley, for serving