Pumpkin Alfredo Flatbread
Pumpkin Alfredo Flatbread features a creamy, savory Alfredo sauce with canned pumpkin puree and a crispy, tender crust, topped with aromatic herbs, caramelized onions and cheese.
Prep Time 45 minutes mins
Cook Time 30 minutes mins
- 1 Flatbread
- 1/2 Ball Fresh Mozzarella cut into slices to cover whole flat bread
- 1/2 Cup Pumpkin Puree
- 1 1/4 Cup Alfredo Sauce
- 1 1/2 Onions thinly sliced, carmelized
- 1 Cup Water
- 1 Tbsp Olive Oil
- 6-8 Sage Leaves
In a pan on medium heat, add in your tbsp of olive oil and onions. Cook for about 3-4 minutes then add a 1/4 cup of water. Let the water evaporate and the onions brown once more. Once the water is fully evaporated, add another 1/4 cup of water until the onions are evenly coloured.
While your onions are going, in a small sauce pot, add in your alfredo sauce and pumpkin puree. Let cook for about 5 minutes or until sauce is slightly bubbling.
Once both onions and sauce are done. Set aside and start assembling the flatbread!
Preheat oven to 400F and place flatbread on a baking tray.
Add on the sauce, onions, cheese and spread your sage leaves over the top.
Bake for about 20-30 minutes or until the cheese is nice and brown.
Serve and enjoy!
Keyword Pumpkin Alfredo Flatbread