Pumpkin Ricotta Flatbread Recipe

Introduction

This Pumpkin Ricotta Flatbread is a cozy and flavorful twist on traditional pizza. Combining creamy ricotta with sweet pumpkin and fragrant rosemary, it’s perfect for fall gatherings or a simple weeknight treat.

Ingredients

• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 2 tbsp fresh rosemary, chopped
• 1 lb pizza dough
• 2 tbsp extra virgin olive oil
• ½ cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 475°F (245°C). Let the store-bought pizza dough rest at room temperature for 30 minutes to make it easier to work with.
2. Step 2: In a bowl, combine the pumpkin puree, ricotta cheese, salt, pepper, and chopped rosemary. Mix until smooth and well blended.
3. Step 3: Roll out the pizza dough on a floured surface to about ¼ inch thickness. Transfer it to a baking sheet lined with parchment paper.
4. Step 4: Spread the pumpkin ricotta mixture evenly over the dough, leaving a small border around the edges. Sprinkle the grated parmesan cheese on top.
5. Step 5: Bake in the preheated oven for 15-20 minutes until the crust is golden brown and the topping is bubbly.
6. Step 6: Remove from the oven and drizzle with extra virgin olive oil. Slice into squares or wedges and serve warm.

Tips & Variations

• Use fresh pumpkin puree for a more vibrant flavor, or substitute canned pumpkin if short on time.
• Add a sprinkle of red pepper flakes for a subtle heat boost.
• Try swapping rosemary with sage or thyme for a different herbal note.
• For a crispier crust, bake the dough alone for 5 minutes before adding the topping.

Storage

Store any leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pizza dough instead of store-bought?

Yes, homemade pizza dough works great. Just be sure to let it rest so it’s easy to roll out.

Is it possible to make this flatbread vegan?

To make a vegan version, substitute ricotta with a plant-based cheese and use vegan parmesan or nutritional yeast instead.

Pumpkin Ricotta Flatbread Recipe

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★★★★★

4.8 from 140 reviews

This Pumpkin Ricotta Flatbread is a delightful blend of creamy ricotta, smooth pumpkin puree, and fresh rosemary atop a crispy, golden pizza dough crust. Perfect for fall gatherings or as a savory snack, it combines comforting flavors with a simple baking process to create a deliciously unique flatbread that’s both elegant and easy to prepare.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 40-45 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 2 tbsp fresh rosemary, chopped
• 1 lb pizza dough
• 2 tbsp extra virgin olive oil
• ½ cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven: Preheat your oven to 475°F (245°C). Allow the store-bought pizza dough to rest at room temperature for 30 minutes to make it easier to work with.
2. Prepare the pumpkin ricotta mixture: In a mixing bowl, combine the pumpkin puree, ricotta cheese, salt, pepper, and chopped fresh rosemary. Stir until the mixture is smooth and well blended.
3. Roll out the dough: On a lightly floured surface, roll out the pizza dough until it’s about ¼ inch thick. Transfer the rolled dough onto a baking sheet lined with parchment paper.
4. Assemble the flatbread: Spread the pumpkin and ricotta mixture evenly over the dough, leaving a small border around the edges. Sprinkle the grated parmesan cheese evenly over the top.
5. Bake: Place the flatbread in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese mixture is bubbly.
6. Finish and serve: Once baked, remove from the oven and drizzle with extra virgin olive oil. Slice into squares or wedges and serve warm.

Notes

• Allowing the pizza dough to rest at room temperature makes it easier to roll out and results in a better texture.
• Fresh rosemary adds a lovely aromatic flavor, but you can substitute with thyme or sage if preferred.
• For an extra crispy crust, bake on a preheated pizza stone if available.
• This flatbread is best served fresh and warm but can be reheated in the oven to restore crispness.

Keywords: pumpkin flatbread, ricotta flatbread, pumpkin recipe, easy appetizer, fall recipes, rosemary flatbread, baked flatbread