Maple-Roasted Butternut Squash, Chard, and Sausage Flatbread

There’s a double dose of pure maple syrup in this hearty flatbread. It flavors the butternut squash and sweetens a vinaigrette that dresses an unusual topping: finely shredded raw chard leaves. The fresh-tasting chard in combination with the savory, salty sausage and creamy ricotta on the flatbread is heavenly.

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  1 lb. pizza dough, thawed if frozen
  
  


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  1 lb. butternut squash, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
  
  


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  3 Tbs. pure maple syrup
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  Semolina or cornmeal, for dusting the pan
  
  


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  1/2 small red onion, thinly sliced (3/4 cup)
  
  


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  1 Tbs. fresh thyme, coarsely chopped
  
  


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  6 oz. fresh pork sausage (hot or sweet), removed from casings if necessary, and crumbled
  
  


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  6 oz. fresh whole-milk ricotta (3/4 cup)
  
  


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  3/4 oz. finely grated Pecorino Romano (3/4 cup using a rasp grater)
  
  


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  1 tsp. apple cider vinegar
  
  


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  2 cups very thinly sliced Rainbow chard leaves
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Let the pizza dough stand at room temperature while you roast the squash.

In a large bowl, toss the squash with 2 Tbs. of the maple syrup, 1-1/2 tsp. of the oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Spread it in a single layer on a large heavy-duty rimmed baking sheet and roast until tender and lightly browned, about 12 minutes. Let cool to warm.

Dust another large heavy-duty rimmed baking sheet with semolina or cornmeal. On a lightly floured work surface, roll the dough into a 1/4-inch-thick oval; transfer to the prepared baking sheet.

Lower the oven temperature to 425°F. In the large bowl, gently toss the squash, onion, thyme, 1-1/2 tsp. of the remaining oil, 1/2 tsp. salt, and 1/4 tsp. pepper

Scatter the squash mixture evenly over the dough, then scatter the sausage and teaspoonfuls of ricotta all over. Sprinkle with the pecorino and bake until the crust is golden-brown and crisp, about 30 minutes.

In a large bowl, whisk the remaining 1 Tbs. syrup and 1 Tbs. oil, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chard to the bowl, and toss to coat. Scatter the chard over the flatbread. Cut into pieces and serve.