Pumpkin Prosciutto Flatbread with Sage, Ricotta and Caramelized Onion

Directions

1. Preheat oven to 325. Cut the stem off the sugar pumpkin, then slice pumpkin into quarters. Scoop out the flesh into a bowl (set flesh and seeds aside) and brush the pumpkin pieces with olive oil. Sprinkle each piece with salt (about 1/2 tsp) and freshly ground black pepper (about 1/4 tsp). Prick the pieces with a fork a few times and roast in the oven until pumpkin is very tender, approximately 2 hours. This can take quite a while, I find that loosely covering the pumpkin with some foil can expedite the cooking.
2. Separate the pumpkin seeds from the scooped out flesh as best as you can. I find it easiest to place everything into a colander, run it under water, while manually removing the fleshy parts and plucking as many seeds as possible out. It is a tedious task, but the fresh roasted seeds are a must on the flatbread! Pat the seeds dry with a paper towel, removing as much water as possible, then mix in 1 tbs olive oil, 1 tbs melted butter, 1/4 tsp salt, some fresh pepper and a pinch of cayenne pepper. Spread the seeds in one layer on a baking sheet and roast on a lower layer in the oven along with the pumpkin, until seeds are golden. This takes about 40 to 50 minutes. Remove seeds and set aside (and go ahead... munch on this incredibly delicious and healthy snack!).
3. While pumpkin cooks, make the dough: In a medium bowl, whisk the flour with the 1.5 tsp salt. In a separate bowl, combine the 105 degree water with the yeast and 1/2 tsp sugar. Whisk the liquids and then add the dry ingredients. Switch to a spoon and mix everything together until a dough starts to form. Turn out onto a clean surface and knead for 6 or 7 minutes with your hands until dough becomes elastic. Coat with some olive oil, place in a bowl and let the dough rise for 1 and a half or 2 hours, while the pumpkin cooks.
4. Place a skillet over a medium flame and add 2 tbs olive oil. Thinly slice the red onion and add to the pan, along with the grated garlic, 4 large chopped sage leaves, the 1/2 tsp sugar and a little salt and pepper. Cook for about 10 minutes, until onion is soft and slightly caramelized. Set aside.
5. In a medium bowl, mix 1 tbs olive oil, the 1.5 tbs of honey, 1/4 tsp cinnamon, 1/8 tsp nutmeg and a pinch of cayenne pepper. Whisk all ingredients to combine. When pumpkin is tender enough, remove from oven, let it rest until cool enough to handle and scoop out the flesh into the bowl with oil, honey and spice. Mash very well with a spoon, or use an immersion blender to get a thick puree and mix in the seasonings. It should still be somewhat chunky. Taste the puree and add more salt and pepper if necessary.
6. Raise the oven heat to 500 degrees and place an a baking sheet into the oven to warm it.
7. Cut the dough in half, place one piece back into bowl and cover. Place the other piece on a large sheet of parchment paper big enough to hold the flatbread. Use a rolling in to roll it out into a thin layer. It can be round, square, or any shape you like...because it's a flatbread! You can even pick it up and use your hands to gently stretch it. But it should be about 14 inches wide and long.
8. With gloves, carefully remove the hot baking sheet (be careful...it's hot!), turn it upside down and lift the parchment paper with the flatbread unto it. Place back into the oven and cook for 5 minutes. Remove the baking sheet and with the help of a spatula, slide the flatbread off of the paper. Return to oven, rotating it, and cook another 4 to 5 minutes. Repeat everything with the other piece of dough, or...chill dough and all ingredients separately and put the other flatbread together the next day for a post Thanksgiving brunch.
9. Sprinkle the delicious toasted pumpkin seeds over the flatbread and slice into even squares.
10. And get ready to give out the recipe, because everyone will be asking for it!