Filled with delicious fall flavors, this flatbread/pizza is a staple in our house. The ingredients can be prepared easily ahead of time, and make for a quick work- or school-week dinner. You will need:

• A flatbread/pizza dough of your choosing
• Light poppyseed or sweet vidalia onion dressing (Newman’s or Ken’s works well, approximately 2 tablespoons)
• Caramelized onions (1/2 of a white or yellow onion)
• Turkey bacon (about 4 strips, cut into pieces and sauteed)
• Sage (6-8 leaves, finely chopped)
• Pistachios (a generous handful, chopped)
• Butternut squash (diced, roasted at 350 with olive oil and Jane’s crazy salt for 30-40 minutes)
• Smoked mozzarella (shredded)
• Mixed greens (optional)

The onions, turkey bacon, butternut squash, and smoked mozzarella can be prepared in advance and stored in your fridge. Assembly is easy: take your flatbread, spread the dressing evenly on top as the “sauce,” and pile on the toppings, with the cheese being added last to seal in the ingredients. Bake in the oven at 450 for about 10-15 minutes, until the cheese has melted and started to turn slightly golden. Let cool for 5 minutes, then cut and serve. Mixed greens (topped with the same dressing) can be added for some extra crunch. Makes enough for two, possibly with leftovers.