I am craving alllllllll the fall flavors, and I may have found a way to jam pack them into a single bite of this flatbread pizza! The inspiration for this tasty autumnal slice was leftover goat cheese I had taunting me in my fridge — what to do with it, what to do with it? I’ll tell you what I did with it: I popped it in my food processor and blended it with pumpkin puree and honey to make the most deliciously sweet pumpkin goat cheese that I spread out over the flatbread crust. For the crust I used a pre-made flatbread (this brand!), but any crust would work. Then I topped my creamy pumpkin-goat cheese base with crumbled sausage, sautéed onions, roasted delicata squash, and some fresh sage to finish it off. The best part is that it was easy to make, perfect for a shareable weekend snack or easy weeknight dinner! 
- ½ Yellow Onion, diced
- 2 Sweet Italian Sausages, removed from casing
- 1 Small Delicata Squash, cubed
- 4 Oz. Goat Cheese
- ¼ Cup Pumpkin Puree
- 2 Tbsp. Honey
- 12" Flatbread Crust
- Fresh Sage, chopped
- Olive Oil
- Salt and Pepper
- Preheat oven to 425 degrees.
- Toss cubed delicata squash with a light drizzle of olive oil, salt and pepper on a sheet pan. Roast in the 425 degree oven for 15 minutes.
- While the squash is roasting, combine diced onion and sausage crumbles into a pan with a light drizzle of olive oil. Sauté in the pan until the onions have softened and begin to caramelize, and the sausage is browned and cooked through.
- In a small food processor, pulse together the goat cheese, pumpkin puree and honey until combined.
- Place the flatbread crust on a baking sheet and spread the pumpkin-goat cheese mixture on top, leaving a ½" crust border around the edge of the flatbread.
- Add crumbled sausage, onions and roasted squash to the top of the flatbread before cooking in the 425 degree oven for 10 minutes.
- Remove when the flatbread crust begins to turn golden brown, top with fresh chopped sage leaves before slicing and serving.
Please send Sausage, Squash and Pumpkin Goat Cheese Flatbread recipe. Can’t seem to find it in this post.
Thanks
Pat
Sorry about that! Take a look now, it should be at the bottom of the post!