Step 1

Melt butter and olive oil in a large skillet.

Step 2

Add thinly sliced onions to the pan and coat with butter/oil mixture.

Step 3

Cook onions for 20-30 minutes over medium heat, stirring and scraping up brown bits every 3-5 minutes. The onions need undisturbed time so they can brown. But, they can't sit for too long because they will burn. If the pan becomes too dry, then add a teaspoon of water.

Step 4

When the onions are browned to your liking, remove them from the pan. You can also deglaze the pan with a teaspoon of balsamic vinegar or wine to add even more flavor if desired.

Step 5

Melt olive oil over medium-heat in a saucepan. Add garlic and sauté for about 1 minute to soften.

Step 6

Add pumpkin puree, heavy cream, nutmeg, salt, and pepper to the pan and whisk until smooth.

Step 7

Bring sauce to the point where it's just about to boil and then reduce heat to simmer and cook for about 4-5 minutes. Stir in Parmesan cheese.

Step 8

Preheat oven to 375 °F or according to directions for flatbread.

Step 9

Pre-bake flatbread according to instructions. (I pre-baked mine for 2 minutes at 375 °F.)

Step 10

Spread about 1/3 cup of Pumpkin Pizza Sauce over each slice of flatbread.

Step 11

Layer 1/4 of the onions, spinach and mozzarella cheese over the sauce on each slice of flatbread.

Step 12

Return flatbread to the oven and cook for 4-5 minutes more or until cheese has melted.