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Fall Sausage & Sweet Potato Flatbread with Pumpkin Sauce

Fall sausage and sweet potato flatbread with pumpkin tomato sauce, melted mozzarella and browned pork.
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An easy fall flatbread topped with savory pumpkin tomato sauce, sage-seasoned ground pork, tender sweet potatoes and melted mozzarella. Store-bought flatbread and microwaved sweet potatoes make it weeknight-friendly.

Ingredients

For the pumpkin tomato sauce

  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup pumpkin puree
  • ¼ cup water
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the flatbreads

  • 1 pound ground pork
  • 1 teaspoon dried rubbed sage
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cups pre-diced sweet potato
  • 1 tablespoon water
  • 4 individual flatbreads
  • 2 cups shredded low-moisture mozzarella cheese
  • Optional: hot honey, for serving

Instructions

  1. Preheat the oven. Preheat oven to 400°F. Line a large sheet pan with parchment paper, if desired.
  2. Cook the pork. Heat a large skillet over medium heat. Add the ground pork and cook, breaking it into small crumbles. Add the sage, garlic powder, salt and pepper. Cook until browned and the pork reaches an internal temperature of 160°F, about 7 to 9 minutes. Drain excess grease if needed.
  3. Microwave the sweet potatoes. Place the diced sweet potatoes in a microwave-safe bowl with 1 tablespoon water. Cover loosely and microwave for 3 to 5 minutes, checking partway through, until just fork-tender. Drain any remaining water. Don’t overcook; the cubes should hold their shape.
  4. Make the pumpkin sauce. Add the diced tomatoes with their juices, pumpkin puree, ¼ cup water, salt and pepper to a blender. Blend until smooth. Taste and adjust seasoning.
  5. Assemble the flatbreads. Arrange the flatbreads on the prepared sheet pan. Spread each with about ⅓ to ½ cup pumpkin tomato sauce, leaving a small border around the edges.
  6. Add the toppings. Divide the sweet potatoes and cooked pork evenly among the flatbreads. Sprinkle with mozzarella.
  7. Bake. Bake at 400°F for 8 to 10 minutes, until the cheese is melted and bubbling and the flatbread edges are crisp.
  8. Serve. Let cool for 2 to 3 minutes before slicing. Add a light drizzle of hot honey, if desired, and serve warm.

Notes

  • Sweet potatoes: The microwave step matters because the short oven time isn’t long enough to cook raw sweet potato. Microwave only until just tender so they don’t turn mushy.
  • Pumpkin: Use plain canned pumpkin puree, not pumpkin pie filling.
  • Pork: Ground pork lets you control the seasoning, but Italian sausage can be substituted. Reduce or omit the added seasonings if your sausage is already well seasoned.
  • Flatbread size: Packaged flatbreads vary in size. Four individual flatbreads is a good starting point; use the amount of sauce and toppings that fits yours rather than overloading them.
  • Extra sauce: Depending on your flatbreads, you may have pumpkin tomato sauce left over. Refrigerate up to 4 days or freeze.
  • Hot honey: Add it after baking so the sweet-spicy flavor stays distinct and everyone can add as much or as little as they like.

Find it online: https://reachwellth.com/fall-sausage-sweet-potato-flatbread/