1packageflatbread crusts2 crusts per package (I used Brooklyn Bred)
1cansquash purée15-ounce can
8ouncesmonetary jack cheesefresh grated
1Granny Smith applechopped
1spring fresh thymeoptional
1tablespoonpure maple syrupoptional
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!