Alfredo Focaccia with Sausage and Squash

Name: Alfredo Focaccia with Sausage and Squash
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Ingredients: 190ml (3/4 cup) Rao’s Alfredo sauce 1kg store-bought pizza dough (frozen or fresh) 75 ml (5 tablespoons) olive oil 300g spicy Italian sausage meat (about 4 sausages) 2 cups butternut squash, cubed 2 sprigs rosemary, leaves removed and roughly chopped Ground pepper Sea salt

Prep Time: 10 mins

Total Time: 60 mins

Serves: 8 People

Ingredients

190ml (3/4 cup) Rao’s Alfredo sauce
1kg store-bought pizza dough (frozen or fresh)
75 ml (5 tablespoons) olive oil
300g spicy Italian sausage meat (about 4 sausages)
2 cups butternut squash, cubed
2 sprigs rosemary, leaves removed and roughly chopped
Ground pepper
Sea salt

Directions

Generously oil a 15 x 11-inch baking dish.
Place the focaccia dough in the pan. Pour 2 tablespoons of olive oil over the top, then gently stretch the dough with your fingers to form an even rectangle.
Cover the pan with plastic wrap and let the dough rise in a warm, humid place for 45 minutes.
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage meat and cook until browned. Stir in the squash cubes and continue cooking for about 10 minutes, or until tender. Season with salt and pepper. Using a fork, roughly mash the squash cubes. Set aside.
Using your fingertips, press the dough to form small indentations. Spread the Alfredo sauce evenly over the surface, then add the sausage and squash topping. Sprinkle with fresh rosemary.
Bake for 30 minutes, or until the focaccia is golden brown.
Let rest for about 20 minutes before slicing and serving.