I’m not a huge fan of pumpkin spiced food (clove is not my favorite flavor), but I do LOVE pumpkin puree. I typically use canned organic pumpkin puree when I cook (like this one), but I’ve also tried roasting and pureeing fresh pumpkins. To be honest I didn’t notice much of a difference in flavor – so why go through the hassle?
One of my favorite ways to use pureed pumpkin is in a sauce – like on top of this Savory Pumpkin Flatbread. This dish is the perfect combination of sweet and savory, with just a touch of pumpkin flavor that isn’t too overwhelming. The pumpkin sauce is made with sauteed onions, thyme, and honey; which pairs nicely with the smokey Gouda cheese and peppery arugula. For meat-lovers I browned some spicy Italian sausage for half of the flatbread.
Trust me and try this recipe. Happy Cooking! 🙂
*TIP – If buying canned pumpkin make sure you are NOT buying pumpkin pie filling, which has been flavored and sweetened.
**Another TIP – Most recipes never use a full can of pumpkin puree (although this one does). Store leftovers in a sealed container in your refrigerator and use for some Pumpkin Cinnamon Rolls or Pumpkin Enchiladas another day!
- 1 recipe for Whole Wheat Pizza Dough, or your favorite dough
- 1 15 oz can of organic pumpkin puree
- 1 tablespoon dried thyme
- 1/2 tablespoon all natural honey
- 1 small yellow onion, diced
- olive oil (for sauteing onions and for brushing the top of your dough before baking)
- 1/2 cup pine nuts, toasted
- 1 cup of cheese, grated (I used smoked Gouda)
- 2-3 links spicy Italian sausage, casings removed
- 2 big handfuls of arugula
- First prepare your pizza dough and set it aside to rise.
- Preheat your oven to 400* F.
- When your dough is just about ready, begin preparing your sauce. Add the pumpkin puree into a small sauce pot. Add the honey and thyme and stir to combine. Place the pot over low/medium heat for a few minutes to help the honey melt. Set aside to cool.
- Meanwhile, saute your diced onions in a bit of olive oil until soft. Add to the pumpkin mixture.
- If using sausage, now would be a good time to brown your sausage.
- If your dough has risen and is ready to use, cut it in half and roll out one half on a well floured surface. Transfer to a parchment paper lined baking sheet. Roll out the second half and transfer to a parchment paper lined baking sheet. Brush the top of the dough with olive oil and pre-bake the the flatbreads for 5 minutes.
- Remove from the oven and top each flatbread with your pumpkin sauce, grated cheese, and optional sausage (on only one half if cooking for both vegetarians and meat eaters).
- Bake at 400*F for 10-12 minutes, or until the cheese has melted.
- Remove from the oven and top with pine nuts and a big handful or arugula. Cut into slices and enjoy!