Preheat the oven to 450ºF. Heat 1 Tbsp. extra-virgin olive oil in a large dutch oven over medium-high heat. Add in the sage leaves and gently fry on both sides, about 1-2 minutes. Remove from the oil and place on a paper-towel lined plate to cool.
To the oil, add in the onion and sauté until softened, about 4-5 minutes. Add in the garlic clove followed by the Angel Sweet® and Kosher salt. Cook until the tomatoes just start to burst, about 6-7 minutes. Add in the pumpkin purée, stir to combine, and cook until heated through, about 2-3 minutes. Remove the pot from the heat to cool slightly. Once cooled, use an immersion blender to purée the sauce. Set aside.
Drizzle the remaining 1 Tbsp. extra-virgin olive oil onto a baking sheet. Stretch and shape the pizza dough into an oblong shape and place on the greased baking sheet. Top the pizza dough with some of the Angel Sweet®-Pumpkin Sauce followed by the Gruyère cheese, Wild Wonders® Peppers, Kalamata olives, and shallots. Place in the oven and bake until the crust is golden brown, about 10-12 minutes.
Top with fried sage leaves and a drizzle of balsamic glaze and serve.
Estimated Cost Per Serving:
Nutrition Facts
Pumpkin Flatbread with Angel Sweet®-Pumpkin Sauce and Wild Wonders® Peppers
Per
4 g
Calories
540
% Daily Value*
Fat
24
g
37
%
Saturated Fat
6
g
38
%
Carbohydrates
69
g
23
%
Fibre
7
g
29
%
Sugars
10
g
11
%
Protein
18
g
36
%
Cholesterol
30
mg
10
%
Sodium
1430
mg
62
%
Potassium
102
mg
3
%
Calcium
325
mg
33
%
Iron
4
mg
22
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by #HalfYourPlate Friend Sunset