Just as fall brings us cooler temperatures and turning leaves, it also brings us the beginning of the "holidays."
Scott Hutcheson has a recipe for you when you visit a friend's house or open your own home to holiday guests.
Pumpkin Flatbread with Caramelized Onions, Gorgonzola, and Crispy Sage
3/4 cup warm water (about 115 degrees)
1 envelope active dry yeast
2-1/4 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/3 cup canned pumpkin
3 tablespoons olive oil