Pumpkin Ricotta Flatbread

I wanted something cozy but a little different for dinner. That’s when I tried pumpkin ricotta flatbread. It’s warm, cheesy, and has that sweet touch of fall.

I thought it might be hard to make. But nope, it came together so fast. The pumpkin and ricotta melt together in the best way.

Once I tasted it, I knew I had to share. It’s fun for lunch, dinner, or even a snack. Let’s make it together and enjoy every bite.

Why You’ll Love This Recipe

• Fall-Inspired Delight: The combination of pumpkin, sage, and garlic brings out the very best of fall flavors, making it perfect for the season.
• Creamy & Savory: The ricotta cheese adds a luscious creaminess that pairs beautifully with the mild sweetness of the pumpkin.
• Quick and Easy: With just a few simple ingredients and under an hour to prepare, this recipe is as simple as it is delicious.
• Versatile: Serve it as an appetizer, a snack, or as a side dish to your favorite soup or salad.
• Customizable: Make it your own by adding extra toppings like caramelized onions, roasted garlic, or a drizzle of balsamic glaze.

Required Kitchen Tools

Here’s what you’ll need to make this flavorful flatbread:

• Baking Sheet or Pizza Stone: To bake the flatbread to golden perfection.
• Rolling Pin: To roll out the dough evenly for a thin, crispy crust.
• Spatula: For spreading the ricotta mixture and gently lifting the flatbread when done.
• Knife or Herb Scissors: To chop the fresh sage and any additional toppings.
• Measuring Cups and Spoons: For precise ingredient measurements.

Ingredients

Here’s a breakdown of the simple, yet flavorful ingredients needed to make this savory flatbread:

• Refrigerated Pizza Dough (13.8 oz): This makes the base of the flatbread easy and quick to prepare. Feel free to use your favorite pizza dough recipe if you prefer to make it from scratch.
• Pumpkin Puree (½ cup): Adds a naturally sweet and earthy flavor, while keeping the flatbread soft and moist.
• Ricotta Cheese (½ cup): This creamy cheese balances out the richness of the pumpkin and enhances the texture of the flatbread.
• Garlic Powder (½ tsp): A touch of garlic powder adds depth of flavor to the dough and topping.
• Finely Shredded Mozzarella Cheese (1 ½ cups): Adds that signature melty cheese pull that everyone loves, giving the flatbread a gooey texture.
• Fresh Chopped Sage (3 tbsp): Fresh sage gives the dish a savory and aromatic herby flavor that’s perfectly suited to the fall season.
• Cooking Spray: To lightly coat the baking sheet and prevent the dough from sticking while baking.

Variations for Pumpkin Ricotta Flatbread

• Add Caramelized Onions: For extra sweetness and depth, top your flatbread with caramelized onions before baking.
• Roasted Garlic: Substitute garlic powder with roasted garlic for a more intense, savory flavor.
• Substitute with Other Herbs: While sage is traditional for fall, you can experiment with thyme or rosemary for a different herbal note.
• Add Bacon or Prosciutto: For a meaty, salty contrast to the creamy pumpkin and ricotta, add crispy bacon or prosciutto on top before baking.
• Use Different Cheese: Swap out mozzarella for provolone, fontina, or goat cheese for a unique twist on the flavor profile.
• Top with Arugula: After baking, sprinkle fresh arugula on top for a peppery crunch that balances the richness of the pumpkin and cheese.

Step-by-Step Instructions

1. Prepare the Pizza Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray. If you’re using refrigerated pizza dough, take it out of the package and unroll it onto the prepared sheet. Gently press it out into a rectangle or oval shape, depending on your preference. The dough should be about ¼-inch thick for a crispy, thin crust.

2. Prepare the Pumpkin Ricotta Topping

In a medium bowl, combine the pumpkin puree and ricotta cheese. Stir in the garlic powder to add an aromatic base to the sauce. This mixture will become the creamy topping for your flatbread. You can taste and adjust the seasoning as needed – a little salt and pepper might be a nice addition at this point if you like your flavors more pronounced. Mix until smooth and well combined.

3. Spread the Topping

Using a spatula, spread the pumpkin-ricotta mixture evenly over the rolled-out dough. Leave about a 1-inch border around the edges to form a crust. The pumpkin filling will melt and bubble as it cooks, so make sure it’s spread evenly across the dough for consistent flavor in every bite.

4. Add Mozzarella and Sage

Sprinkle the finely shredded mozzarella cheese over the pumpkin mixture. Be generous – you want that gooey, cheesy goodness in every bite! Then, sprinkle the chopped fresh sage over the top, evenly distributing it for an herby punch that pairs perfectly with the pumpkin.

5. Bake the Flatbread

Place the prepared flatbread in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it in the last few minutes to prevent burning, as oven times can vary.

6. Serve and Enjoy

Once your pumpkin ricotta flatbread is out of the oven, let it cool for a few minutes before slicing. If you like, you can drizzle it with a little olive oil or a balsamic reduction for extra flavor. Serve it as an appetizer, snack, or alongside a hearty soup or salad for a complete meal.

How to Serve Pumpkin Ricotta Flatbread

This flatbread is incredibly versatile and can be served in many ways:

• As an Appetizer: Slice it into small squares or wedges and serve as an appetizer at your next fall gathering or family dinner.
• With Soup: Pair it with a warm, comforting soup like butternut squash or creamy tomato soup for a hearty meal.
• As a Side Dish: Serve alongside a fresh salad or roasted vegetables for a complete meal.
• For Meal Prep: You can make this flatbread ahead of time and store it in the fridge for up to 3 days. Simply reheat in the oven or microwave for a quick and delicious meal.

Storing Pumpkin Ricotta Flatbread

• Unbaked Dough: If you want to prepare the flatbread in advance, you can roll out the dough and prepare the topping but wait to bake it until you’re ready to eat. Simply wrap the prepared flatbread tightly in plastic wrap and store it in the fridge for up to 2 days.
• Leftover Baked Flatbread: If you have leftovers, store the baked flatbread in an airtight container for up to 3 days in the refrigerator. Reheat in the oven at 350°F for about 5-7 minutes to get the crust crispy again.
• Freezing: You can also freeze the baked flatbread. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. To reheat, bake it from frozen at 375°F for 15-20 minutes.

Nutrition Information (Approximate per serving)

Nutrient	Amount per Serving
Calories	280
Protein	10g
Carbohydrates	35g
Fiber	3g
Sugars	5g
Fat	12g
Saturated Fat	7g
Cholesterol	35mg
Sodium	350mg

Conclusion

If you’re craving a fall-inspired dish that’s both savory and satisfying, the Pumpkin Ricotta Flatbread is your new go-to recipe. With its crispy crust, creamy pumpkin and ricotta topping, and melty mozzarella cheese, this flatbread will quickly become a favorite in your household. It’s easy to make, full of flavor, and versatile enough to enjoy on its own or as part of a meal. Whether you’re entertaining guests or simply enjoying a quiet dinner at home, this recipe is sure to impress.