Easy and quick with all the flavors of fall! Autumn squash flatbread is the perfect way to welcome the season as an appetizer, entree or for brunch!
- 1 package flatbread crusts (2 crusts per package) (I used Brooklyn Bred)
- 1 can squash purée
- 8 ounces monetary jack cheese, fresh grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sliced leeks
- 1 Granny Smith apple, chopped
- 1 spring fresh thyme (optional)
- 1 tablespoon pure maple syrup (optional)
- Preheat the oven to 425°F. Remove both flatbreads from the package. Using the backside of a spoon or a spatula, spread the squash over the flatbread crusts, leaving a very small crust. Sprinkle with salt and pepper.
- Grate the Monterey Jack cheese and sprinkle evenly over both flatbread crusts. Repeat with the apples and leeks. Optional: Remove the thyme leaves from the springs and scatter over the flatbreads.
- Bake at 425°F for 8 to 10 minutes. Cut each flatbread into 6 rectangular slices and serve. For a sweet touch, add a light drizzle of pure maple syrup!
- Category: pizza
- Method: bake
- Cuisine: american
Keywords: fall recipes, autumn flatbreads, quick flatbread recipes, squash purée, squash flatbread