Savory Pumpkin Flatbread with Bacon, Sage and Blue Cheese
A quick, delicious Fall appetizer or quick weeknight dinner solution. This Savory Pumpkin Flatbread features crispy bacon, herbaceous sage and funky blue cheese to balance it all out!
Servings 2
Ingredients
- 3 slices thick-cut bacon
- 8 sage leaves
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup pumpkin puree
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella
- 1/2 cup shredded kale
- 3 tablespoons SalemvilleⓇ Amish Blue Cheese Crumbles
- 1 flatbread crust
Instructions
- Preheat the oven to 425 F.
- In a medium saute pan, fry the bacon until crispy, about 5 minutes. Flip halfway through. Remove to a paper towel-lined plate and let cool. Chop into bite-sized pieces.
- Drain off all but 1-2 tablespoons of the bacon fat and return the saute pan to the heat. Add the sage leaves and fry for 1 minute until crispy. Remove to a paper towel lined plate to drain. Set aside.
- Return the pan to the heat and toss in diced shallot. Saute for 2 minutes until softened, then add in minced garlic and crushed red pepper. Stir and let cook for 2 minutes. Add in pumpkin puree, salt, and pepper. Stir well and scrape the bottom to gather all the crispy bits into the sauce. Cook for 3-4 minutes until well combined.
- Place flatbread crust on a sheet pan. Spread the pumpkin sauce on top in an even layer, then sprinkle on shredded mozzarella and chopped kale. Add the crispy bacon crumbles and fried sage leaves, and finish with a sprinkling of SalemvilleⓇ Blue Cheese.
- Bake for 15 minutes or until flatbread is crispy and cheese is melted. Remove from the oven, slice, and serve!