Savory Sausage Pumpkin Flatbreads
Savory, creamy pumpkin with thin, crispy flatbread, spicy sausage, sharp Parmesan cheese and flavorful herbs!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz uncooked hot Italian poultry sausage (chicken or turkey)
- 1 tablespoon diced onions
- 1 garlic clove (minced)
- 1/8 teaspoon dried rubbed sage
- 1/8 teaspoon dried marjoram
- 1 cup fresh torn spinach leaves
- 2 Flatout Light Original Flatbread
- ½ cup canned pumpkin
- Salt and black pepper (to taste)
- 1 oz Parmesan cheese (finely shredded)
Instructions
- 1
Pre-heat the oven to 350.
- 2
Lightly mist a small skillet with cooking spray and bring to medium heat. Add the sausage and cook, breaking it up into small pieces, until it begins to brown. Add the onions, garlic, sage and marjoram and cook, breaking up the meat and stirring regularly until the sausage is cooked through and the onions are translucent. Add the spinach and cook, stirring regularly, for another minute or two until the spinach is wilted. Remove from heat.
- 3
Place the flatbreads directly onto the middle rack of the pre-heated oven and bake for about 3 ½ minutes until they stand firm when lifted. While the flatbreads are baking, place the pumpkin in a bowl and sprinkle with a pinch of salt and pepper, to taste. Stir and place in the microwave to cook on high for about 30 seconds.
- 4
Remove the flatbreads from the oven and spread with the warmed pumpkin, leaving a bit of space around the edge for the crust. Divide the sausage mixture between the two flatbreads and spread across the pumpkin. Sprinkle the parmesan over the sausage mixture. Return the flatbread to the middle rack of the oven and bake for another 5 minutes until the cheese is melted and the edges are browned. Slice and serve immediately.