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Pumpkin Ricotta Flatbread Recipe

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★★★★★

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.

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

  1. 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.
  2. Prepare Pumpkin Ricotta Mixture: In a bowl, combine the pumpkin puree, ricotta cheese, salt, pepper, and chopped fresh rosemary. Mix until smooth and fragrant.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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