1cup heavy creamhalf and half or whole milk may be used
4slicesflatbreadmay use pizza dough instead
1 ⅓cupsPumpkin Pizza Sauce
1cupbaby spinach leavesstacked, rolled and cut into slivers
½cupcaramelized onionsee directions above
Melt butter and olive oil in a large skillet.
Add thinly sliced onions to the pan and coat with butter/oil mixture.
Cook onions for 20-30 minutes over medium heat, stirring and scraping up brown bits every 3-5 minutes. The onions need undisturbed time so they can brown. But, they can't sit for too long because they will burn. If the pan becomes too dry, then add a teaspoon of water.
When the onions are browned to your liking, remove from the pan. You can also deglaze the pan with a teaspoon of balsamic vinegar or wine to add even more flavor if desired.
Pumpkin Pizza Sauce
Melt olive oil over medium-heat in a sauce pan. Add garlic and sauté for about 1 minute to soften.
Add pumpkin puree, heavy cream, nutmeg, salt, and pepper to the pan and whisk until smooth.
Bring sauce to the point where it's just about to boil and then reduce heat to simmer and cook for about 4-5 minutes. Stir in Parmesan cheese.
Pumpkin Flatbread Pizza Assembly
Preheat oven to 375 °F or according to directions for flatbread.
Pre-bake flatbread according to instructions. (I pre-baked mine for 2 minutes at 375 °F.)
Spread about ⅓ cup of Pumpkin Pizza Sauce over each slice of flatbread.
Layer ¼ of the onions, spinach and mozzarella cheese over the sauce on each slice of flatbread.
Return flatbread to the oven and cook for 4-5 minutes more or until cheese has melted.
See Post for Pictures and More Expert Tips
This recipe can be made with traditional pizza dough.