Roasted Pumpkin, White Bean, & Arugula Flammkuchen

October 18, 2016


Hi everyone – I’m still loving pumpkin season to it’s fullest. I’ve been making soups, roasting, and baking – and I just can’t get enough. Life is so much better when pumpkins and fall weather are involved. 🍂 🎃  Isn’t this the prettiest Flammkuchen you have ever seen? Or maybe you don’t even know what a Flammkuchen is – and that’s ok! Flammkuchen was created just outside the German border (in France) and it literally means “flame cake” and is very similar to a thin pizza.   Because of the ease of preparation and the infinite combinations – this meal is very popular.


I’ve come to realize that I love pizza – who doesn’t? But I’ve also come to the realization that I love thin crust pizza with hearty toppings. I would rather have lots of flavor then lots of crust filling me up. This dish is the perfect solution!


My friends Ashley and Brandt were visiting us in Germany when I had my first attempt at this recipe. Such good friends to be my guinea pigs! But what I found that works best is when I roast the pumpkin & onions separately before putting them on. The flavor of roasted pumpkin and red onion is unreal. And the white bean puree is so simple and pure. I promise I will make it for them again but in the meantime I hope you enjoy this perfect fall recipe!


** I know that my preparation isn’t exactly the traditional way of making Flammkuchen, but for this recipe, what worked best was baking the crust before adding the toppings.


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