Squash, Hazelnut and Gorgonzola Flatbread

For the dough: Dissolve the yeast in 100 ml (approximately 1/2 cup) lukewarm water. Add the flour, salt and oil and knead until smooth. Add a little flour or water, if needed. Shape into a ball, cover and let rise in a warm place for about 1 hour.

For the topping: Cut the squash into thin strips. Chop the hazelnuts coarsely.

Preheat the oven to 220°C (approximately 425°F). 

Knead the dough again, divide into 2 pieces, roll out on a floured surface into thin discs and place each on a baking sheet lined with parchment paper. Brush with oil and drizzle with honey. Top with the squash, nuts, cranberries and cheese. Pluck the rosemary and sprinkle over the flatbread. Bake for about 15 minutes, until the edges are golden brown.