Preheat the oven to 450 degrees. HINT: If you know you’re making this recipe in advance, take the dough out of the fridge to come to room temperature.

Par-bake the dough: Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Season with salt and pepper, then place in the oven for 10-12 minutes, until beginning to brown on the edges. HINT: if you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

Prep the ingredients: While the dough bakes, mince the garlic. Remove and discard the kale stems and ribs, then thinly slice the leaves. Halve, peel, and thinly slice the onion. Strip the thyme from the sprig and roughly chop the leaves.

Cook the kale: While dough par-bakes, heat a drizzle of olive oil in a large pan over medium heat. Add the kale and garlic and cook, tossing, for 3-5 minutes, until softened. Season with salt and pepper and set aside.

Cook the squash: In the same pan, heat another drizzle of oil over medium heat. Add the squash, onion, and thyme to the pan. Cover and cook, stirring occasionally, for 10-12 minutes. Once the squash has softened, uncover and raise heat to medium. Add 1 Tablespoon balsamic vinegar and cook, tossing, for 1-2 minutes, until caramelized.

Assemble the flatbread: Top the par-baked dough with the squash, onion, and kale. Sprinkle with the cheese and return to the oven for 5 more minutes, until the cheese has melted.

Cut the flatbread into squares and enjoy fresh out of the oven!