Harvest Flatbread
Flatbreads are basically fancy pizza slices that are socially acceptable to eat before your meal. I love them, you can get really creative with the toppings and they are great for appetizers or a light lunch. Harvest means grapes and wine to me, so let’s add some roasted grapes to our flatbread is where this recipe all started in my mind. We needed some spice and meatiness so sausage was a great choice. Creaminess and tang from goat cheese is always a good option with the addition of mozzarella for a little cheese pull action. Crunch is always welcome and pine nuts are always forgotten I think so I added those. And it’s always a good idea for some caramelized onions and greens, no one is ever sad about those!
Make these your own with your own flavors! And if you want to make this for your dietary preferences, I have your back.
Vegan - swap goat cheese for nut-based Ricotta and the mozzarella for vegan cheese. Sausage is perfect to swap for some soyrizo or other plant-based “meat” crumble.
Dairy Free - swap the cheeses for vegan options
Gluten Free - find a good GF flatbread
Nut Free - just leave off those pine nuts and maybe use some pepitas for crunch
Whole30 - use the sausage, onions, grapes, pinenuts, and put it over the arugula for a salad and drizzle with a balsamic dressing
Low Carb - leave off the grapes and use a low carb bread.
This is also so great for an appetizer for a party, you can prep the toppings ahead of time and assemble in minutes. They can be served hot or room temperature too! So make these for lunch or a starter for your next gathering.
Harvest Flatbread
1 bunch grapes, cleaned and removed from stem
1 small red onion, diced
1 Tablespoon oil
1/4 pound hot Italian sausage
1/4 pound sweet Italian sausage
4 Naan breads
1 small log honey goat cheese
1 cup shredded mozzarella cheese
1 cup arugula
2 Tablespoons pine nuts
Salt and Pepper to taste
- Preheat the oven to 350. Line a small baking dish with parchment paper and add the grapes, spray with a little oil and sprinkle with salt. Roast for 15 minutes.
- In a sauté pan, heat to medium-high heat then add the oil and the onions along with a pinch of salt and pepper. Stir and cook until caramelized, remove to a small bowl.
- In the same pan, add the sausage and break up with a spoon until all brown and crumbled. Drain on a paper towel-lined plate for the grease to drain.
- Increase the oven to 400. Place the Naan on a baking sheet and spread with the honey goat cheese, sprinkle with some mozzarella cheese, and evenly spread the sausage, onions, and grapes. Add a little bit more cheese on top. Scatter a few pine nuts over the top.
- Bake for 10 minutes or until the cheese is melted and the Naan is a little crispy. Remove from the oven and cut into slices.
- Top with arugula, pine nuts, and a sprinkle of salt.
These flavors just scream harvest time to me. I love using Naan as a flatbread because it is so flavorful and is the perfect size.
You are going to roast the grapes, caramelize the onions, and cook the sausage. Minimal clean up with one pan and a baking sheet you can just lift the grapes on parchment paper from. Now it is time for assembly.
Spread the goat cheese on the bottom. If you can’t find honey goat cheese, just grab a regular plain goat cheese and squeeze a little honey over the top. It’s so good.
Sprinkle mozzarella over the top, it doesn’t need much!
Get that sausage on there
Onions!
Spoon those gorgeous roasted grapes over it all.
And scatter a few pine nuts and some extra cheese to hold it all together. ANNNNND BAKE! Then top with arugula, the remaining pine nuts and a little sprinkle of salt.
