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Pumpkin & Sage Flatbread
If a meal includes bread and melted cheese, sign me up. It’s really my favorite combination and quite frankly, the cheese doesn’t even have to be melted for me to enjoy. (I love a crusty baguette with a slice of cheddar and jam. That’s a ‘recipe’ for another day.)
I may have passed down an actual genetic trait for liking this combination because as it turns out my son will try anything that even resembles a pizza even if it includes sage!
He eagerly rolled out the dough which we had cut in half to form two flatbreads. (Truth be told, we made one like a traditional pizza as a back up plan.)
After the dough was nice and thin we par baked it in the oven, flipped it over and then topped it and put it back in a very hot oven until it was melted and ready to eat. Now for the recipe…
Pumpkin & Sage Flatbread Recipe
Prep Time: 10 mins Cooking Time: 30 mins
1/2 cup diced pumpkin
olive oil cooking spray
2 to 3 tablespoons olive oil
3 large sage leaves (cut into slivers)
1 premade pizza dough
1 to 2 cups shredded Gruyere cheese
Preheat the oven to 400 degrees. Spread the pumpkin out on a small cookie sheet and spray it with olive oil. Cook for 20 minutes or until the pumpkin is soft and roasted. Remove from oven and set aside. Meanwhile, cut the dough in half and roll out each piece on a floured surface until it is quite thin. Place both on a lightly greased cookie sheet cook in the oven for 5 to 10 minutes or until the crust starts to get stiff and begins to lightly brown. Remove from the oven and flip over. Drizzle olive oil on both pieces of crust. Sprinkle with cheese, sage and roasted pumpkin. Return to the oven for another 5 to 10 minutes to finish cooking the flatbread. When cheese is melted remove from the oven and use a pizza cutter or kitchen scissors to slice. Makes 2 flatbreads.
By the way, my kid tried the sage flatbread but opted to eat the pizza version for diner instead. Can’t blame a girl for trying!
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