Sweet and Savory, this mouthwatering Pumpkin Flatbread loaded with Pancetta, Kale, and Pine nuts, is exploding with flavors!
Do you know the difference between flatbread and pizza? I really had no idea. So I jumped on the google machine..and honestly, I didn’t really learn that much. Some say it’s the shape, but I think that’s false, because I’ve been known to roll my pizzas into a rectangle. Some say it’s that flatbreads don’t use a red sauce, it’s strictly and olive oil/garlic base..I could see that, but I do that on pizza too. The dough recipes are generally the same, (except this one! but we’ll get to that!)
Sooo it’s mostly semantics, because they’re pretty close to being one in the same. Regardless, they’re both carbs loaded with cheese until it’s hot and melty, and there ain’t a darn thing wrong with that. Capiche?
When I was doing a little research into the difference, I came across a recipe, that made me feel like the flatbread would actually be different. There was a special ingredient, that Ive never seen in a pizza dough. The only place I’ve seen it is naan, and well, homemade naan is perfection, so I just knew that I wanted to try this out with a flatbread dough! It’s greek yogurt! Well the original recipe I saw was for sour cream, but no, greek yogurt for the win.
And it was fantastic. So soft and chewy on the inside, with an incredibly crusty bottom and edge to the crust. It was exactly how I like it.
The toppings just meld together perfectly. Sweet pumpkin, (that didnt taste very sweet until after it came out of the oven), salt pancetta, earthy kale, and crispy pine nuts. With a little onion and garlic for good measure. This combination of toppings were meant for each other. It’s the perfect marriage of sweet, salty, crunchy, and mouthwatering!
For more drool worthy flatbread recipes, head on over to Rachel Cooks where you can link up your own fabulous recipe, get the details for the Flatbread challenge, and find out what prizes are up for grabs! (hint: there miiight be a KitchenAid stand mixer!) Goodluck!
Pancetta, Kale, & Pumpkin Flatbread
Sweet and Savory, this mouthwatering Pumpkin Flat bread loaded with Pancetta, Kale, and Pine nuts, is exploding with flavors!
- 1 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 3 cups whole wheat flour
- 3/4 Tablespoon kosher salt
- 1/4 cup nonfat plain greek yogurt
- 1 cup cooked fresh pumpkin
- 1 Tablespoon spiced rum
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 Tablespoon fresh thyme
- 2 teaspoons honey
- 2 ounces pancetta
- 1 Tablespoon olive oil
- 1/8 cup chopped yellow onion
- 2 cups chopped fresh kale
- 2 garlic cloves, minced
- 1/8 cup pine nuts
- 6 ounces extra sharp white cheddar
For the dough
- Dissolve the yeast in the water in a large bowl. Add the flour. Mix with a wooden spoon until the dough is shaggy. Cover and let it rest for 20 minutes.
- Sprinkle the salt over the dough, add the yogurt, and knead in the bowl, using your hands, until the yogurt is well incorporated, about 5 minutes. The dough will be soft and wet.
- Cover and let it rise until doubled in size, 1-2 hours.
- Punch down the dough. Lightly flour a surface, and roll out dough into a rectangle, keeping it about 1/4" thick.
- Sprinkle the cornmeal over a baking sheet and place the flatbread on it. Cover and rest while you prepare the toppings.
- To make the pumpkin sauce, in a blender or food processor, combine the cooked pumpkin, rum, salt, pepper, thyme, and honey. Pulse until smooth and creamy.
- In a large skillet over medium-high heat. Cook the pancetta until crispy. With a slotted spoon remove from the grease and set aside.
- Heat up the olive oil and saute the onion for 3-4 minutes until softened and translucent.
- Stir in the kale, garlic, and pine nuts. Toss until the kale begins to soften and the pine nuts become toasted.
- Preheat oven to 425°. Toss in the flatbread in the oven and precook for 3-4 minutes. Remove.
- Spread the pumpkin sauce evenly over the dough. Sprinkle with the cheddar, evenly lay out the pancetta, and top with the kale and pine nut mixture.
- Pop back in the oven for 13-15 minutes until the cheese is bubbling and the crust is golden brown. Enjoy!
This delicious recipe brought to you by Fabtastic Eats!
Dough based adapted from bon appetit