Pumpkin & Spinach Flatbreads with Goat Cheese
A simple, yet decadent combination that turns these fall pizzas into something really special.
Servings 6 mini pizzas
Calories 137kcal
Ingredients
- 1 recipe quinoa flatbreads [pg. 18 of Baking with Quinoa]
- 3/4 cup fresh pumpkin puree canned would also work
- 2 cups baby spinach
- 2 Italian turkey sausage links split lengthwise and chopped
- 1 large shallot diced
- 4 - 6 oz. goat cheese
- Balsamic vinegar to drizzle
Instructions
- Prepare flatbreads according to instructions.
- While the flatbreads are cooking, prepare the sausage. Spray a small skillet with non-stick cooking spray and add the shallots. Saute until translucent, about 2 minutes, and add the sausage. Cook until heated, another 2 minutes, and remove from heat.
- Once the flatbreads are done baking, spread a layer of pumpkin puree over the flatbreads. Next add a layer of spinach, top with sausage-shallot mixture and sprinkle with goat cheese.
- Return to the heated oven (400 degrees F) for 5 minutes, until the cheese starts to melt and spinach wilts slightly.
- Drizzle with balsamic vinegar to garnish and serve.
Nutrition
Calories: 137kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 320mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5925IU | Vitamin C: 5.3mg | Calcium: 51mg | Iron: 1.8mg