Crisp fall weather calls for comfort food, and flatbreads are a perfect solution. Warm, hearty flatbreads topped with seasonal produce are easy to make and satisfy like a hearty pizza. Here are some simple and delicious fall flatbreads and pizzas to enjoy this season.
Butternut squash and sage are classic fall flavors. Top a whole wheat flatbread with mashed butternut squash, ricotta, mozzarella and fresh sage leaves. The sweet squash pairs perfectly with the earthy sage and melted cheese. For extra protein, add cooked Italian sausage or chickpeas.
Apples, like Granny Smith or Honeycrisp, make a great topping for fall flatbread. Thinly slice two to three apples and arrange them on a flatbread with goat cheese or gouda, chopped walnuts and a drizzle of honey. Broil the flatbread just until the cheese is melted and the apples are tender. The combination of sweet and savory is delicious.
For a heartier meal, top a flatbread with mushrooms, kale and fontina cheese. Sauté cremini mushrooms with garlic and fresh thyme, then add chopped kale and cook until wilted. Spread the mixture on a flatbread and top with fontina cheese. Broil until the cheese is bubbly, then finish with a squeeze of fresh lemon juice and flaky sea salt.
Caramelized onions are a classic pizza topping that work great on flatbread too. Thinly slice two large onions and cook them in olive oil with a bit of sugar over medium-low heat, stirring frequently, until very soft and browned, about 30 minutes. Spread the onions on flatbread with goat cheese or taleggio and fresh rosemary. Broil until the cheese is melted.
For a cheesy meat lover’s option, top a flatbread with mozzarella, provolone, cooked Italian sausage, pepperoni and fresh basil. Broil the flatbread just until the cheese is melted and the meats are heated through. The combination of three cheeses and two meats makes this a very hearty flatbread.