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Pumpkin Apple Flatbread Recipe
Ash Tyrrell

Pumpkin Apple Flatbread Recipe

I stumbled onto this pumpkin apple flatbread recipe one chilly October evening when I wanted pizza night but didn't want to wait around for dough to rise. Once I tried working a touch of pumpkin ale and turmeric into the crust, I knew I'd found my new favorite fall dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus more for dusting — 00 flour gives the crust an especially tender bite if you have it
  • 1 packet quick-rise pizza crust yeast — this specific fast-acting yeast is what skips the rising step entirely
  • 1 tablespoon sugar — feeds the yeast and helps the crust turn a nice golden color
  • 1 teaspoon salt — balances the sweetness from the pumpkin ale and apple topping
  • 1 teaspoon turmeric — gives the dough that warm golden hue and a subtle earthy note that pairs beautifully with fall flavors
  • 6 ounces pumpkin ale warmed — adds carbonation for lift plus a cozy spiced flavor, swap in apple cider if you'd rather skip the beer
  • ½ apple cored and diced, skin left on — go for a firm variety like Honeycrisp so it holds its shape while baking
  • 2 smoked sausage links diced — the smokiness plays perfectly against the sweetness of the apple and pumpkin
  • 2 to 3 sprigs fresh thyme leaves only — adds an earthy, slightly floral note that ties the whole topping together
  • ¼ small red onion thinly sliced — brings a little sharpness that cuts through the richness of the cheese
  • ½ cup aged Asiago cheese shavings divided — shave it fresh rather than buying pre-shredded for the best melt and flavor
  • 1 tablespoon olive oil — helps the crust crisp up and keeps the toppings from drying out
  • Hot honey to taste — the sweet-and-spicy drizzle that finishes the whole flatbread off

Method
 

  1. Gently warm your pumpkin ale or apple cider to about 100°F, checking with a thermometer so it doesn't get too hot. Turn your oven on to 425°F so it's fully preheated by the time your dough is ready to bake.
  2. In the bowl of a stand mixer fitted with the dough hook, combine 1 ½ cups of the flour with the sugar, yeast, turmeric, and salt. Stir them together with a fork just until evenly distributed.
  3. Pour in the warmed liquid and mix on low speed until everything is well blended. Slowly add the remaining ½ cup of flour while the mixer runs, until the dough pulls away from the bowl and forms a ball.
  4. Turn the dough out onto a floured surface and knead it for about 3 minutes, adding a little more flour if it feels sticky. Cut the dough into 4 equal pieces and shape each one into a ball.
  5. Use a rolling pin to shape each ball into a thin flatbread, then transfer them to your prepared pan. Brush with olive oil and scatter on the apple, sausage, thyme, red onion, and half of the Asiago shavings.
  6. Slide the flatbreads into the oven for about 10 minutes, or until the crust looks fully cooked through. Pull them out, sprinkle over the remaining Asiago, and finish with a generous drizzle of hot honey before serving.

Notes

  • I always warm my liquid carefully, since I've killed a batch of yeast before by rushing that step.
  • I shave my Asiago fresh right before topping, because pre-shredded cheese never melts quite as nicely.
  • I like adding the second half of the Asiago after baking, since it keeps a bit of its sharp bite instead of melting away completely.
  • I make my own hot honey by steeping red pepper flakes in warm honey if I don't have a bottle on hand.
  • I always double the dough recipe now, because one batch never feels like quite enough once everyone's had a taste.