Thursday, November 19, 2015

Pumpkin Spice Ricotta, Kale, and Acorn Squash Flatbread Pizza

Speaking of "Fall" flavors...! Loving using fall ingredients this month!


De-seed and slice the squash; you can use any kind you like! Toss in olive oil, salt and pepper, and a pinch of pumpkin spice seasoning, if desired.  Roast in the oven at 450 degrees for 20-30 minutes until soft and browned, turning over once.
*Tip, if you want that toasty, golden brown awesomeness on the squash that comes from a longer cooking time, slice them a bit thicker, so they don't get too soft in the oven.

Saute roughly chopped kale over medium high heat with a bit of olive oil. Cook until wilted and a bit browned, about 5-8 minutes.




To prepare the pizza, spread the whole wheat pita bread with ricotta cheese. OK, so call me crazy, but I also spread on a bit of pumpkin spiced applesauce I got at Sprouts. It sounded good! And was!

Layer on some kale, and top with the roasted sliced acorn squash. Crumble on a bit of feta cheese.




Place in the oven under the broiler until warmed and crust is crispy. This takes about 5-10 minutes. Watch it closely, and, if the broiler is going to cook it too quickly, you can bake at a high oven temp. 450 degrees for a few minutes longer.















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