Pumpkin, Sage & Pecorino Flatbread
3 Sadie Rose Par Baked Flatbreads
1 2-pound sugar pumpkin
30 fresh sage leaves plus 2 sprigs
4 tablespoons olive oil
1 cup shaved Pecorino cheese
⅓ cup honey
½ chipotle pepper
kosher salt and fresh ground pepper
Preheat oven to 400 degrees. Cut pumpkin in half, seed and clean. Prepare a baking sheet with foil, salt and pepper pumpkin halves and place a sprig of sage leaves in each half. Place halves skin side up on baking sheet and cook for 45 minutes or until fork tender. Let cool and remove peel, keeping pumpkin flesh whole. Cut into thin slices and set aside.
Heat 4 tablespoons olive oil in a small sauté pan over medium-high heat. Add sage leaves and cook for 30 seconds or until lightly crisped. Remove from oil, place on a paper towel and season with kosher salt. Reserve oil.
Add chipotle pepper and honey to a small food processor or blender and mix until smooth.
Place flatbreads on a baking sheet topped with parchment paper. Layer pumpkin pieces on naan and drizzle with ¼ of the reserved olive oil. Bake for 5 minutes at 400 degrees or until naan and pumpkin is warmed through. Remove from oven, brush with chipotle honey and top with ¼ of shaved pecorino cheese, crispy sage leaves and sprinkle with additional kosher salt.
Recipe adapted and photo courtesy of www.foodiecrush.com