recipe

Fresh Fall Harvest: Artisanal Flatbread

flavor profile | savory 

Quick, easy, and delicious! This Fall Harvest Artisanal Flatbread by Chef Scott is the perfect fall favorite. The creamy texture and flavorful layers of savory and sweet make it a great weekday dinner. It’s so simple even the kids can create their own! 

PREP TIME

START TO FINISH

SERVINGS

What you need

 

Ingredients

2 medium pre-cooked pizza crusts

1 cup Pero Family Farms Mini Sweet Peppers, cut into rings

1 cup Pero Family Farms Cubed Butternut Squash, cooked

½ cup cream cheese

¼ cup goat cheese crumbles

¼ cup red onion, thinly sliced

1 tbsp. olive oil

Salt and pepper to taste

Garnish with fresh sage (optional)

what you need

Let’s Get Started

 

Directions

  • Preheat the oven to 375⁰F.
  • Spread the cream cheese onto both crusts evenly.
  • Next, heat olive oil in a medium sauté pan and cook the Mini Sweet Peppers and red onion for 2 minutes over medium-high heat.
  • Place the cooked Butternut Squash, red onions, and Mini Sweet Peppers evenly on the crust.
  • Top the vegetables with goat cheese crumbles.
  • Place in oven and cook for 10 minutes.
  • Garnish with fresh sage

ENJOY!

Fall Harvest Artisanal Flatbread
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