Feeding – and pleasing – a crowd is tricky. Party food shouldn’t require utensils, but should be substantial enough to leave guests satiated. So, for this particular gathering, I chose seasonal flatbreads to round out the evening. Who doesn’t like melted cheese?

If you shop carefully, flatbreads can be shockingly economical. Dough can be purchased cheaply from your local grocery store or pizzeria (look for whole wheat, without added sugar) while the toppings I selected are available in abundance at the farmer’s market. Squash is practically being given away. No need to go broke to entertain.

I’ve offered two options below. Experiment as you please.

Butternut Squash Flatbread:

Ingredients:
8 ounces pizza dough, defrosted
1 pound butternut squash, seeded, peeled and cubed (one teensy tiny squash or half a normal sized one)
1/4 bunch dandelion greens (any hearty green – arugula, spinach, chard – would work well here)
All-purpose flour, for dusting
3/4 cup shredded mozzarella
3/4 cup ricotta
1/2 cup grated Parmesan
Olive oil
Salt and freshly ground pepper

1. Preheat the oven to 400 degrees F.
2. Toss squash with a little olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, until completely tender.
3. While squash is roasting, coarsely chop greens and massage with olive oil til just wilted. Sprinkle with salt and set aside.
4. On a lightly floured work surface, roll out the dough into a 13″ x 9″ rectangle (do your best!) and transfer carefully to baking sheet. Drizzle lightly with olive oil, then prick all over with a fork.
5. Bake the dough for 10 – 12 minutes. Remove from oven when edges begin to brown.
6. While crust is baking, combine ricotta and mozzarella.
7. Remove crust and squash from oven and assemble pizza: spread half the cheese mixture, then top with vegetables, mashing squash lightly. Top with remaining mozzarella and ricotta, then sprinkle with Parmesan.
8. Bake for 7 – 9 minutes, until the cheese is melted and golden.

Salami Flatbread
The method is obviously similar…
Ingredients:
8 ounces pizza dough, defrosted
1/4 pound good salami, thinly sliced
1/2 cup sun dried tomatoes
1/2 cup tomato paste
All-purpose flour, for dusting
3/4 cup shredded mozzarella
3/4 cup gruyere, grated
1/2 cup grated Parmesan
1/4 cup basil leaves, julienned
Olive oil
Garlic powder
Salt and freshly ground pepper

1. Preheat the oven to 400 degrees F.
2. Cover tomatoes completely with boiling water, then let sit for 30 minutes until soft.
3. On a lightly floured work surface, roll out the dough into a 13″ x 9″ rectangle and transfer carefully to baking sheet. Drizzle lightly with olive oil, then prick all over with a fork.
5. Bake the dough for 10 – 12 minutes. Remove from oven when edges begin to brown.
6. While crust is baking, prepare other ingredients: combine gruyere and mozzarella and chop sundried tomatoes.
7. Mix tomato paste with 1 tablespoon of olive oil. Season to taste with garlic powder and salt and pepper.
7. Remove crust from oven and assemble pizza: spread tomato paste, then top with half the cheese mixture, then salami. Top with with remaining mozzarella and gruyere and sundried tomatoes, then sprinkle with Parmesan.
8. Bake for 7 – 9 minutes, until the cheese is melted and golden. Top with basil.