Pumpkin Butter Flatbread with Brie, Beets, Walnuts and Pear

This flatbread is anything but traditional in the best way possible. It smells, feels and tastes like a cozy winter night. It combines earthy, sweet, nutty and savoury flavours like beets, arugula, walnuts, brie and pumpkin butter. Untraditional is sometimes a good thing, and that applies with this flatbread.

Substitutions:

1. Beets have a very earthy taste. If you're not used to them or don't like them, I would suggest swapping them out for roasted butternut squash or pumpkin.

2. I used pumpkin butter in this recipe but you can also use apple butter.

Ingredients

1 ball of pizza dough

Flour for sprinkling the dough

1/2 cup pumpkin butter

1 wheel of Brie cheese, sliced

1 beet, peeled and diced

1/4 cup chopped walnuts

1/2 of a pear, thinly sliced

Arugula (as much as desired)

Directions

1. Preheat oven to 425 degrees F. Bake beets for up to 25 minutes, until softened. Remove and set aside. Keep oven on.

2. Heat a dry stovetop pan on medium high. Then, add walnuts to roasted for up to 5 minutes, tossing occasionally.

3. Build the flatbread by lightly flouring a clean surface and rolling out and spreading the dough to a circular or rectangular shape with a rolling pin or your hands. Then, transfer to a baking sheet. Top by spreading pumpkin butter and adding Brie cheese, roasted beets, roasted walnuts and pear.

4. Bake at 425 degrees for up to 25 minutes until dough is fully cooked and cheese has melted.

5. Top with arugula.

6. Serve warm and enjoy!