Print
overhead shot of stacked slices of squash flatbread

Autumn Squash Flatbread with Apple and Leeks


  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 slices 1x

Description

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!


Scale

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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

Recipe Card powered by