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Pumpkin Patch Veggie Flatbread
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 4 flatbreads or naan
  • 1 cup pumpkin puree
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 cup shredded mozzarella cheese
  • 1 cup small broccoli florets
  • 1/2 cup halved cherry tomatoes
  • 2 tablespoons roasted pumpkin seeds
  • Fresh parsley for garnish

Instructions
 

  • Heat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Stir the pumpkin puree, olive oil, oregano, and salt together in a bowl until smooth.
  • Spread the pumpkin mixture evenly over each flatbread, leaving a small border around the edge.
  • Sprinkle the mozzarella cheese over the pumpkin layer on all four flatbreads.
  • Place the flatbreads on the baking sheet and bake for 8 to 10 minutes until the cheese melts and the edges turn golden.
  • Remove from the oven and immediately scatter the broccoli florets, cherry tomato halves, and pumpkin seeds across the top in a scattered patch pattern.
  • Finish with a few parsley leaves and serve while warm.

Notes

Bake the flatbreads just until the cheese melts so the crust stays crisp rather than soggy. Add the vegetables right after baking to keep the broccoli bright and the tomatoes fresh. If you prepare the pumpkin spread ahead, store it covered in the fridge and assemble right before the oven step.
Course: Appetizer
Cuisine: American
Equipment: Baking sheet, Mixing bowl