Autumn Flatbread

This is my new favorite recipe. At our house we have pizza about a gazillion times a year (I'm only slightly exaggerating). I love being able to try new twists and variations. This savory use of pumpkin is warm and yummy, a spot on flavor combination. My culinary students loved using this sauce last month, it was a huge hit!

Autumn Flatbread
1/2  cup Tomato Sauce
1/4 cup Pumpkin Puree
1/2 tsp Salt
2 tsp Italian Seasoning
1/8 tsp Pumpkin Pie Spice (blend of cinnamon, nutmeg, cloves, ginger and allspice)

Flat Bread, Pita or favorite Homemade Pizza Crust
Pecans (use sunflower or pumpkin seeds for nut-free)
Almond Cheese (I use Kite Hill) or Goat Cheese
Whisk the sauce until smooth, kid's love helping with this part. If your pumpkin puree is a little chunky you can blend up the sauce in a blender.  Spread the sauce on flat bread.  Top with pecans and arugula.  Sprinkle on cheese.  Bake in a 375 degree(f) oven for 10-12 minutes. Enjoy!


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