Name: Pumpkin Ricotta Flatbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fall-inspired
Ingredients: 1 lb pizza dough; 2 tbsp extra virgin olive oil; Salt and pepper to taste; 1 cup pumpkin puree; 1 cup ricotta cheese; 2 tbsp fresh rosemary, chopped; ½ cup grated parmesan cheese

Introduction

A wooden board holds 16 square pieces of a thin pizza sliced evenly. The pizza has one main thin crust layer with a light golden-brown edge and soft texture. On top, there is an orange melted cheese layer spread close to the edges. Above that, a more melted white cheese layer with a slightly bubbly, creamy texture covers each piece partially. Scattered finely on top are greenish dried herbs adding a speckled look. The background shows a soft white marbled texture with an orange pumpkin partially visible. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 475°F (245°C). If using store-bought pizza dough, let it rest at room temperature for about 30 minutes to become pliable.
Step 2: In a bowl, combine the pumpkin puree and ricotta cheese until smooth. Season with salt, pepper, and chopped rosemary.
Step 3: On a floured surface, roll out the pizza dough to about ¼ inch thick. Transfer it onto a parchment-lined baking sheet.
Step 4: Spread the pumpkin ricotta mixture evenly over the dough, leaving a small border around the edges. Sprinkle grated parmesan generously on top.
Step 5: Bake in the preheated oven for 15-20 minutes, until the flatbread is golden brown and bubbly.
Step 6: Remove from oven and drizzle with olive oil while still warm. Slice into squares or wedges and serve.

Tips & Variations

Use roasted fresh pumpkin instead of canned for a richer flavor.
Substitute ricotta with goat cheese for a tangy twist.
Try adding caramelized onions or swapping rosemary for thyme or sage to change up the flavor profile.
For a crispier crust, bake on a preheated pizza stone.

Storage

Store leftover flatbread in an airtight container in the refrigerator for up to three days. To reheat, warm it in a toaster oven at 350°F for about 10 minutes to restore the crispy texture and fresh-baked taste.

How to Serve

A wooden board holds a rectangular flatbread pizza cut into 15 square pieces, arranged in a neat 3 by 5 grid. The base layer is a thin, light golden brown crust with slightly puffed edges. On top is a melted cheese layer combining white and light orange cheeses, bubbly and slightly browned at the edges with a smooth texture. Scattered black and green dried herbs are sprinkled evenly on every piece, adding speckled detail. The entire scene is placed on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin enhances the flavor and texture. Roast it until soft, then mash or blend before mixing with ricotta.

How can I make this recipe vegetarian-friendly?

This recipe is already vegetarian. The combination of pumpkin and ricotta provides a wholesome, meat-free option everyone can enjoy.

Pumpkin Ricotta Flatbread Recipe

Print Recipe

★★★★★

5 from 57 reviews

Pumpkin Ricotta Flatbread is a delightful fall-inspired dish that beautifully combines the sweetness of pumpkin with creamy ricotta cheese. Perfect for cozy gatherings, this flatbread is not only visually stunning but also incredibly easy to make. With a hint of rosemary and a sprinkle of parmesan, every bite offers a warm, comforting experience that’s sure to impress family and friends. Enjoy it as an appetizer or a main dish, and customize it with your favorite toppings for an extra twist.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 slices 1x
Category: Appetizer/Main
Method: Baking
Cuisine: Fall-inspired
Diet: Vegetarian

Ingredients

Scale

Flatbread

1 lb pizza dough
2 tbsp extra virgin olive oil
Salt and pepper to taste

Pumpkin Ricotta Mixture

1 cup pumpkin puree
1 cup ricotta cheese
2 tbsp fresh rosemary, chopped
½ cup grated parmesan cheese

Instructions

Preheat Oven: Preheat your oven to 475°F (245°C). If using store-bought pizza dough, let it rest at room temperature for about 30 minutes to become pliable and easy to stretch.
Prepare Pumpkin Ricotta Mixture: In a bowl, combine the pumpkin puree, ricotta cheese, salt, pepper, and chopped fresh rosemary. Mix until smooth and fragrant.
Roll Out Dough: On a floured surface, roll out the pizza dough into your desired shape (rectangle or circle), aiming for about ¼ inch thickness. Transfer onto a parchment-lined baking sheet for easy cleanup.
Assemble Flatbread: Spread the pumpkin ricotta mixture evenly over the dough, leaving a small border around the edges. Generously sprinkle grated parmesan cheese on top.
Bake: Place the assembled flatbread in the preheated oven and bake for 15-20 minutes or until the edges are golden brown and the cheese is bubbly.
Finish and Serve: Remove from the oven and immediately drizzle with extra virgin olive oil. Slice into squares or wedges and serve warm, enjoying the comforting flavors of fall.

Notes

For deeper flavor, roast fresh pumpkin until tender and caramelized before using instead of canned pumpkin puree.
Substitute fresh rosemary with thyme or sage for a different herbal note.
Try swapping ricotta for goat cheese to add a tangy twist.
Storing: Keep leftovers in an airtight container in the fridge for up to three days.
Reheating: Warm flatbread in a toaster oven at 350°F for about 10 minutes to restore crispness.
Use a preheated baking stone for a crispier crust if available.
Avoid sogginess by allowing toppings to cool slightly before spreading on dough.

Keywords: pumpkin flatbread, ricotta cheese recipe, fall appetizer, pumpkin ricotta flatbread, easy flatbread recipe, savory pumpkin dish