Oh my gourd! We are deep into pumpkin season now! Everyone is enjoying sweet pumpkin concoctions like pumpkin spiced latte, (see my healthy pumpkin spiced vegan latte recipe here), pumpkin french toast (see my recipe here) and any pumpkin dessert you can think of. Pumpkin doesn't need to be reserved for sweets only. This pumpkin masala flatbread is like nothing you've had before. Spiced pumpkin topped with roasted fennel, goat cheese and cilantro will make you a believer in savory pumpkin dishes.
To make this recipe really simple, I grab frozen, ready made pizza crust. This Trader Joes ready made pizza crust is my go to. No thawing is needed. Just take it out of the freezer, add your toppings and bake. I have used cauliflower crust to make this recipe gluten free and it turned out amazing!
Also I highly recommend using a quality garam masala. They just are not made equal. Garam masala means a blend of warm spices. A good garam masala has just the right balance. I use MDH garam masala in my cooking. You will always find this in Indian groceries or click here to purchase online.
Fennel was my first choice because it's in season and it compliments the masala spices. You could use onions if fennel is difficult to find.
Why goat cheese? Because it's so creamy when heated up. Goat cheese is also easier to digest than most cheeses if you have digestive issues.
And fresh cilantro just makes everything better. Growing up in a Pakistani household, my mother would top every dish with fresh cilantro. It adds another bright taste that I love. Ok, enough explanations, let's get started!
Ingredients:
1 chopped onion
6 garlic cloves minced
2 TBSP oil, separated
1 15 oz can pumpkin
1/2 tsp salt (adjust to personal taste)
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp cumin
1 TBSP garam masala (good garam masala)
1/4 red pepper (optional only if you want more heat)
1/2 TBSP sugar of your choice or maple syrup
1/4 cup water
Any frozen pizza crust, (I use cauliflower crust too)
5 oz. goat cheese (you won't need all of it)
1/2 of a large fennel thinly sliced
1 bunch of chopped cilantro
In a large frying pan heat 1 TBSP oil on medium and brown onions for about 5 minutes. In a separate frying pan add 1 TBSP oil and saute the fennel on medium heat for about 5 minutes. Set sauteed fennel aside until you top the flatbread
Add minced garlic to onions and saute together for about 3 minutes
Add all of the spices to the garlic & onions and cook till fragrant, about 1-2 minutes
Mix in pumpkin puree, sugar and water and cook for about 5 minutes. Mixture should be a paste-like texture. If mixture is too thick add a little more water
5. Follow the baking directions for your ready made pizza crust.
6. Top crust with pumpkin mixture. You may have some extra. (tip, you can freeze it & use it later)
7. add fennel & crumble as much goat cheese as you like
8. I baked my flatbread for 7 minutes on 425 degrees. Follow your flatbread instructions for more precise baking.
9. Once flatbread is baked, broil the top on medium for about 4 minutes or till goat cheese & fennel are toasty brown.
10. Remove from oven and let cool for about 10 minutes. Top with cilantro.
This pumpkin masala flatbread is perfect as a meal all on it's own. I've even sliced it up and served it as an appetizer. The first time my daughter ate this she said it tasted "fancy." Ha Ha! It's definitely a decadent dish that everyone will enjoy! This dish will turn even the biggest pumpkin hater into a pumpkin lover. Let me know if you try this recipe! Enjoy!
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