Description
A hearty and colorful flatbread topped with roasted seasonal vegetables, sweet cranberries, and crunchy walnuts for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 1 large flatbread or pizza crust
- 1 cup butternut squash, cubed
- 1 large carrot, sliced
- 1 cup Brussels sprouts, halved
- 1 small sweet potato, cubed
- 1/4 cup dried cranberries
- 1/4 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Place flatbread on a baking sheet. If using cheese, sprinkle evenly over the flatbread. Top with the roasted vegetable mixture and dried cranberries.
- Bake for 8-10 minutes until the flatbread is crispy and edges are golden. Remove from oven, sprinkle with toasted walnuts and fresh thyme. Slice and serve warm.
Notes
You can customize the seasonings to taste.