Harissa Kabocha Squash Mascarpone Flatbread with Fixings

Don’t want to make dough from scratch but want to serve a party pleaser centerpiece that’s not charcuterie? I got you! Here’s an impressive flatbread utilizing generic store-bought pizza dough with fixings that add legit drama. The pizza dough come in quite handy for a dinner party or a busy workday lunch - amazing canvas to use up leftovers too.

I got my favorite kabocha squash - the texture is quite unique, and I usually use it in stews and making desserts but this season I have been hooked to roasting with harissa and employing as a pizza topping. Its quite delish and satiating.

The herb paste and pickled radish are an absolute must! I like to serve it with a Turkish Chile Pepper (Pul Biber) and grated garlic infused olive oil but feel free to serve with any chili oil that you like!

Ingredients (Serves 4)

1lb store bought Pizza dough (I used from Trader Joe’s)

Harissa Squash
350g Kabocha Squash, sliced into 1/8” thick half moons (substitute with any winter squash) - I like to keep the skin on for the texture but you can totally peel it off and bake
1/2 tbsp Tomato Paste
1-2 tbsp Harissa Paste (adjust based on the type and your spice tolerance - if using Mild variety then you can use upto 2 tbsp)
2 tbsp Neutral or Avocado Oil
1.5 tbsp Soy Sauce
1 tbsp Mirin

Fried Aromatics
1 trimmed Leek, only edible white & light green portion - sliced into 1/2” thick half moons
2-3 Small Breakfast Radish
4 garlic cloves, smashed and roughly chopped
2 tsp Neutral Oil
1 tsp Harissa Paste

Mascarpone Mix
110g Mascarpone, Room temp
50g Greek Yoghurt
1 tbsp dried Mint
1/2-1 tsp Salt
1 tsp Ground Black Pepper

Herb Paste
10-12g Mix of Fresh Cilantro and Mint leaves
20g Roasted Pumpkin Seeds
2 tbsp Lemon Juice
1 tbsp Lemon Zest (optional)
1.5 tbsp Chili Oil or Extra Virgin Olive Oil (for less heat)

Pickled Radish
4 Breakfast Radish, thinly sliced
2 tbsp Lemon Juice
Pinch of Sugar

1-2 tsp Olive Oil to finish (optional)

Directions
💥 Bring the pizza dough to room temperature. Oil a 13”x9” baking sheet, line with parchment and lightly grease with oil. With wet hands, transfer the pizza dough on to the sheet and fold one side of the dough to the middle and repeat with other side (think folding a paper into thirds). Now pinch the ends that meet in the middle and flip so that seam side is down and smooth side is up. After 15 mins, stretch the dough as much as possible to fill the pan. Cover with an inverted tray or put in a large plastic bag to tie like a balloon and let it rise until it fills the pan completely (may take upto 3 hrs)

💥 Pre-heat oven to 420F and line a large baking sheet with parchment or aluminum foil. In a large bowl, combine all Harissa Squash ingredients and give it a good mix. All slices should be well slathered. Arrange the slices on the lined sheet and bake for 20-25 mins or until golden & cooked through. Increase the oven temp to 435F

💥 While squash is in the oven, heat up oil in a skillet and on low flame fry leeks and radish with garlic and harissa paste for 4-5 mins. Keep the fried aromatics on side. Combine and whisk all mascarpone mix ingredients into a smooth paste. In a small bowl, combine all pickled radish ingredients and leave it to pickle for 15-20 mins

💥Dimple the risen dough, spread the mascarpone mix on top, arrange Roasted squash wedges and scatter fried aromatics. Drizzle 1-2 tsp Olive Oil (optional) and bake for 25 mins or until golden with crisp bottom. Meanwhile, blitz all herb paste ingredients and keep it aside

💥 Plop spoonful of herb paste all over on the flatbread, scatter pickled radish and serve warm or room temperature. Enjoy!