With an abundance of veggies and the sweet notes from the maple syrup, this Pizzantini is comfort food to the tee.

1 cup butternut squash, cubed small

¼ red onion, thinly sliced

1 cup mushrooms, sliced

1 cup broccoli, chopped small

½ red bell pepper, diced

1 cup brussel sprouts, sliced

1 Tbsp olive oil

2 Tbsp maple syrup

Salt and pepper

4 oz fontina, shredded

6 slices turkey bacon, crumbled

  1. Preheat oven to 450 degrees F.
  2. Line a large baking sheet with parchment paper or a silicon baking sheet.  Lay all the chopped veggies onto sheet. Try not to overlap them too much.
  3. In a small bowl, combine the olive oil and maple syrup. Drizzle over the veggies. Generously season with salt and pepper.  Place in oven and roast for 20 minutes.
  4. Once the veggies are done, remove from the oven.  Spread veggies out evenly onto both of the flatbreads. Sprinkle with fontina and bacon.
  5. Place in oven and bake for 10 minutes, or until edges are brown and cheese is melted.
Original recipe found at withsaltandwit.com
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