Roasted Pumpkin Flatbread Pizza

Savory pumpkin is going to be your new favorite way to enjoy the season with this roasted pumpkin pizza. It is topped with fresh mozzarella, caramelized onions, and mixed greens to make for for a tasty and filling lunch or dinner. 

It's the #virtualpumpkinparty and I am kind of a little late to the game, but I am finally here with this roasted pumpkin pizza on flatbread. You know, I am a huge fan of pumpkin if you've seen my pumpkin shrubs and pumpkin spice latte cupcakes, but I am also all about my pumpkin done savory like with this turkey pumpkin chili and now this pumpkin pizza.

If you are unsure of pumpkin being done savory, don't be. Pumpkin tastes a lot like butternut squash, and in fact, you can replace the pumpkin with butternut squash if you want to make this when pumpkins are not in season. While we are on the subject, you may know this already, but you cannot use a regular carving pumpkin to make this pumpkin pizza. Instead, you need to go for those labeled for cooking and baking. They may have names such as sugar pumpkins, pie pumpkins, Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina, Cinderella, and Fairy Tale.

Pumpkin Pizza

Yield: 4 mini pizzas

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Nothing says lunch quite like a roasted pumpkin pizza 

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Ingredients

• 3 cups diced pumpkin*
• 4 ½ tablespoons extra virgin olive oil, divided
• salt, to taste
• pepper, to taste
• 1 medium onion, sliced
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• ½ teaspoon crushed red pepper
• 8 oz fresh mozzarella
• 4 flatbreads (or naan)

Instructions

Preheat the oven to 400 degrees F.

Dice your pumpkin into small cubes. Lightly toss in one tablespoon of oil and season with salt and pepper to taste. Place the pumpkin on a baking sheet and roast for 20 - 30 minutes (flipping halfway through), or until nicely browned on all sides.

While the pumpkin is roasting, add another tablespoon of oil to a skillet and add your sliced onions. Cook on medium-low heat until soft and caramelized in color.

In a small bowl, mix together two tablespoons of oil, garlic, Italian seasoning, and red pepper flakes. Brush over your flat bread.

Top the flatbread with the mozzerella, pumpkin, and caramelized onion. Bake in the oven for 5 - 8 minutes, or until the cheese is melted and the bread is toasted.

Top with mixed greens lightly dressed in the remaining oil and a squeeze of lemon juice.

Serve immediately.

Notes

*Can use butternut squash

Did you make this recipe?

I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!