An autumn-inspired flatbread with pumpkin spread, feta, red onion, pumpkin seeds, arugula, and hot honey drizzle.
# What You Need:
→ Flatbread
01 - 1 pound store-bought pizza dough or naan
02 - 1 tablespoon olive oil
→ Pumpkin Spread
03 - 1 cup pumpkin puree, fresh roasted or canned, unsweetened
04 - 1 tablespoon olive oil
05 - 1 small garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon black pepper
→ Toppings
10 - 1/2 cup crumbled feta or goat cheese
11 - 1/2 small red onion, thinly sliced
12 - 1/4 cup toasted pumpkin seeds (pepitas)
13 - 1/4 cup fresh arugula or baby spinach, optional
→ Hot Honey
14 - 1/4 cup honey
15 - 1 to 2 teaspoons hot sauce or chili flakes, to taste
# Directions:
01 - Heat the oven to 425°F and prepare a baking sheet with parchment paper.
02 - Roll out the dough on a lightly floured surface to a thickness of 1/4 inch and transfer it to the prepared baking sheet. Brush the surface with olive oil.
03 - Combine pumpkin puree, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper in a bowl; mix until smooth.
04 - Spread the pumpkin mixture evenly over the flatbread base, then top with crumbled cheese and sliced red onion.
05 - Bake for 20 to 25 minutes, until the crust turns golden and the cheese develops light browning.
06 - Warm honey in a small saucepan over low heat, stirring in hot sauce or chili flakes. Heat for 1 to 2 minutes, then remove from heat.
07 - After baking, sprinkle toasted pumpkin seeds and arugula or spinach over the flatbread.
08 - Drizzle generously with hot honey, slice, and enjoy while warm.
