Fall Harvest Flatbread Recipe
roasted pumpkin puree, sliced apple, red onion, mozzarella, fennel sausage, fried sage
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Ingredients
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Flatbread Ingredients
Method
Instructions
- 1
Prepare the Fennel Sausage
In a skillet over medium heat, cook the fennel sausage until browned and fully cooked, about 5-7 minutes. Break it into small pieces as it cooks. Remove from heat and set aside.
- 2
Prepare the Sage
In the same skillet, add 1 tablespoon of olive oil. Once hot, add the fresh sage leaves and fry until crispy, about 2 minutes. Remove and drain on paper towels.
- 3
Assemble the Flatbreads
Preheat the oven to 425°F (220°C). On each flatbread, spread an even layer of roasted pumpkin puree. Top with sliced apple, red onion rings, cooked fennel sausage, and shredded mozzarella cheese.
- 4
Bake
Place the prepared flatbreads on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly.
- 5
Garnish and Serve
Remove from the oven, sprinkle with fried sage, and season with salt and black pepper to taste. Cut into slices and serve warm.
