Fall Rustic Flatbread Pizza

Once the fall rush begins in my house, planning and executing dinners is always a challenge.

I am always looking for dinners with lots of flavor that don’t take an entire afternoon to cook. On Friday nights, I love making homemade pizzas and always experiment with flavors. One of my favourite pizza creations to make in the fall is my Fall Rustic Flatbread Pizza. Not only is this pizza easy to make, it has tons of flavor and pairs very nicely with Decoy by Duckhorn Pinot Noir. Sipping on a Pinot Noir enhances the warm, earthy flavors of this pizza.


  • 1 store-bought thin pizza crust (I use whole-wheat pizza crust)
  • 2 leeks, sliced into rings, white and light green parts only
  • 4 pieces of thinly sliced Prosciutto
  • 1 ½ cups Gruyere cheese
  • 2 Tbls pesto
  • 1 tsp freshly chopped thyme
  • 2 cups baby arugula, tossed with olive oil, salt and pepper


  • Preheat oven to 400.
  • Place pizza crust on round baking pan. Spread pesto over crust.
  • Spread ½ cup of Gruyere cheese over pesto.
  • Sauté leeks in 1 tsp of olive oil. Once the leeks are soft (about 5-8 minutes), top over the 1st layer of cheese.
  • Top sautéed leeks with another ½ cup of cheese.
  • Place slices of Prosciutto to cover the top of the pizza and then add remaining ½ cup of cheese. Sprinkle thyme over cheese.
  • Bake in 400-degree oven for 12-15 minutes. While pizza is baking, toss baby arugula with a drizzle of olive oil and a sprinkle of salt/pepper. Once pizza is done, top with baby arugula. Slice, serve and enjoy!