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Pumpkin Ricotta Flatbread Recipe

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4.1 from 12 reviews

Pumpkin Ricotta Flatbread is a delightful and easy-to-make fall-inspired recipe perfect for Friday pizza nights or weekend game day snacks. This flatbread combines a creamy pumpkin and ricotta spread with melted mozzarella and fresh sage on a crispy pizza dough base, offering a delicious twist on traditional flatbread.

Ingredients

Flatbread Base

  • 13.8 oz Refrigerated Pizza Dough
  • Cooking Spray

Topping

  • ½ cup Pumpkin Puree
  • ½ cup Part Skim Ricotta Cheese
  • ½ teaspoon Garlic Powder
  • 1 ½ cups Part Skim Finely Shredded Mozzarella Cheese
  • 3 tablespoons Fresh Chopped Sage

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the flatbread.
  2. Prepare Dough: Roll out the refrigerated pizza dough to fit a 13″ x 18″ non-stick sheet pan. Spray the pan lightly with cooking spray to prevent sticking before placing the dough on it.
  3. Make Pumpkin Ricotta Spread: In a bowl, combine the pumpkin puree, part skim ricotta cheese, and garlic powder. Mix well until the ingredients are well blended into a smooth spread.
  4. Assemble Flatbread: Spread the pumpkin and ricotta mixture evenly over the dough, leaving a 1-inch border around the edges to create a crust.
  5. Add Toppings: Sprinkle the shredded mozzarella cheese evenly over the pumpkin ricotta spread, then scatter the fresh chopped sage on top for an aromatic finish.
  6. Bake: Place the sheet pan in the preheated oven and bake the flatbread for 12-15 minutes, or until the cheese is melted and lightly browned, and the crust is golden and cooked through.

Notes

  • You can use homemade pumpkin puree or canned pumpkin puree depending on availability.
  • For a crispier crust, consider prebaking the dough for 5 minutes before adding the toppings.
  • Fresh sage adds the best flavor, but dried sage can be substituted in a pinch.
  • If desired, add a drizzle of olive oil or a sprinkle of red pepper flakes after baking for extra flavor.

Find it online: https://cookedbysarah.com/pumpkin-ricotta-flatbread-recipe/