Savory Pumpkin Flatbread with Bacon, Sage and Blue Cheese
This post has been sponsored by SalemvilleⓇ. All thoughts and opinions are my own.
Whether you need a quick weeknight dinner or a festive snack for some last-minute entertaining, this Savory Pumpkin Flatbread with Bacon, Sage, and Blue Cheese has got you covered! It’s a lovely balance of savory, smoky, and just a touch sweet, with all the flavors of fall.
While I love a pumpkin treat as much as the next fall-obsessed girl, I’m actually all about the savory side of pumpkin. The key is balancing out the inherent sweetness of the pumpkin with some spicy notes, a pop of garlic, and/or strong herbs. Or even better, some serious funk from Salemville® Amish Blue Cheese Crumbles.
Salemville® cheeses are award-winning blue-veined cheeses crafted in the heart of Wisconsin, America’s Dairyland. They are rich in calcium and contain no preservatives or chemical additives.
Pumpkin and blue cheese?! Yeah, I know it sounds a bit odd. But think about how well fig jam and blue cheese go together on a cheeseboard. There’s something about a slightly sweet-funkylicious combination that just works!
And of all the blue cheese, these Salemville® Amish Blue Cheese Crumbles are my favorite! They have a rich, creamy texture that’s dotted with gorgeous veining that you can even see throughout the crumbles! And just the right amount of funk.
These Savory Pumpkin Flatbreads with Bacon, Sage, and Blue Cheese are bound to be the hit of your weeknight dinner or holiday entertaining. They’re a fun shift from the usual flatbreads or appetizers and can be cut as big or small as you’d like. Plus, they’re super easy to pull together and can be mostly prepped in advance!
How to Make a Savory Pumpkin Flatbread
First, we’ll fry up some thick-cut bacon until crispy. Remove them from the pan to drain, then toss in a handful of sage leaves to get crispy in all that delicious bacon fat.
Then, start to build the sauce in all the leftover bacon and sage goodness. Start with some diced shallot, then toss in a couple garlic cloves and some crushed red pepper flakes. Saute that down to soften, then add in the pumpkin puree. Season with salt and pepper, and stir to scrape up all the good bits at the bottom of the pan. Let the thick pumpkin sauce cook for a few minutes to let all those flavors marry together.
Now it’s time to build the flatbread! Use whatever flatbread crust you love most. I always pick up whatever jumps out at me in the bakery or Italian section of the grocery store. (And pro tip: I always keep an extra flatbread crust in the freezer for last-minute dinner needs!)
Spread the pumpkin sauce on the crust, then top with shredded mozzarella and kale. Sprinkle on the chopped bacon and crispy sage leaves, then finish with a few good spoonfuls of Salemville® Amish Blue Cheese Crumbles.
Can I make these Savory Pumpkin Flatbreads ahead of time?
These flatbreads are best served immediately after they’re made, but you can always prep the toppings ahead of time and store in the fridge for up to 2 days in advance. Then, build and bake them before you need them.
How to store leftover Savory Pumpkin Flatbreads
Any Savory Pumpkin Flatbread leftovers can be stored in the fridge for up to 5 days or frozen for up to 1 month. Reheat by placing slices in the oven at 325 F for 10-15 minutes until warmed through and re-crisped!
A quick, delicious Fall appetizer or quick weeknight dinner solution. This Savory Pumpkin Flatbread features crispy bacon, herbaceous sage and funky blue cheese to balance it all out!
- 3 slices thick-cut bacon
- 8 sage leaves
- 1 shallot, diced
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes
- 1/2 cup pumpkin puree
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella
- 1/2 cup shredded kale
- 3 tablespoons SalemvilleⓇ Amish Blue Cheese Crumbles
- 1 flatbread crust
Preheat the oven to 425 F.
In a medium saute pan, fry the bacon until crispy, about 5 minutes. Flip halfway through. Remove to a paper towel-lined plate and let cool. Chop into bite-sized pieces.
Drain off all but 1-2 tablespoons of the bacon fat and return the saute pan to the heat. Add the sage leaves and fry for 1 minute until crispy. Remove to a paper towel lined plate to drain. Set aside.
Return the pan to the heat and toss in diced shallot. Saute for 2 minutes until softened, then add in minced garlic and crushed red pepper. Stir and let cook for 2 minutes. Add in pumpkin puree, salt, and pepper. Stir well and scrape the bottom to gather all the crispy bits into the sauce. Cook for 3-4 minutes until well combined.
Place flatbread crust on a sheet pan. Spread the pumpkin sauce on top in an even layer, then sprinkle on shredded mozzarella and chopped kale. Add the crispy bacon crumbles and fried sage leaves, and finish with a sprinkling of SalemvilleⓇ Blue Cheese.
Bake for 15 minutes or until flatbread is crispy and cheese is melted. Remove from the oven, slice, and serve!