Roasted Pumpkin and Fennel Flatbread with Goat Cheese
Crisp-edged flatbreads carry tender slices of roasted squash and fennel, glossy ribbons of caramelized onion, and creamy crumbles of tangy goat cheese. The contrast of caramelized sweetness, anise-hinted fennel, and a bright honey-balsamic finish creates a balanced, fall-forward bite that’s visually striking and easy to share.
Use any sturdy pizza or flatbread dough and swap in small winter squash if pumpkin isn’t available. For a nutty crunch, scatter toasted pumpkin seeds or chopped toasted walnuts before serving. If you prefer a milder cheese, ricotta or feta both work well in place of goat cheese.
Serve this for October gatherings, casual weekend meals, or as an appetizer for holiday dinners. Cut into wedges and pair with a crisp salad or a glass of dry white wine. Store leftovers wrapped in foil and reheat in a hot oven or toaster oven to preserve crisp edges; assembled flatbreads keep best if greens are added just before serving.
How to Make It
-
1
Preheat the oven to 220°C (430°F) and line a baking sheet with parchment.
-
2
Cut the pumpkin into 1 cm thick slices, remove seeds, and toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and half the thyme. Arrange in a single layer on the baking sheet.
-
3
Trim and thinly slice the fennel bulb and place on the baking sheet with the pumpkin; toss fennel lightly with a drizzle of olive oil and a pinch of salt.
-
4
Roast the pumpkin and fennel for 18–22 minutes, turning once, until edges are golden and flesh is tender. Remove from oven and set aside.
-
5
While vegetables roast, heat 1 tbsp olive oil in a skillet over medium heat. Thinly slice the onion and cook, stirring occasionally, until deeply softened and golden, about 12–15 minutes. Add balsamic vinegar and 1 tsp honey in the last minute and stir to glaze. Transfer to a bowl.
-
6
Bring the oven temperature to 250°C (480°F) and place a pizza stone or inverted baking sheet on the middle rack to preheat for 10 minutes. If you don’t have a stone, use a hot baking sheet.
-
7
Divide the pizza dough into two and dust a work surface with flour. Roll or stretch each dough into a roughly 25 cm oval or rectangle, keeping edges slightly thicker for a rim.
-
8
Brush each dough lightly with remaining olive oil and sprinkle with a pinch of salt and pepper. Scatter roasted pumpkin and fennel evenly across the dough, leaving a small border.
-
9
Break goat cheese into small pieces and dot across the flatbreads. Spoon caramelized onion across the toppings and sprinkle remaining thyme leaves.
-
10
Slide flatbreads onto the preheated stone or baking sheet and bake 7–10 minutes, until crusts are puffed and golden and cheese is slightly melted.
-
11
Remove flatbreads from oven and drizzle each with remaining honey and a few drops of balsamic if desired. Top with a handful of arugula and toasted pumpkin seeds before slicing and serving.
-
12
Store any leftover plain flatbread (without arugula) wrapped in foil in the refrigerator for up to 2 days; reheat in a hot oven at 200°C (400°F) until crisp.