Description
This Pumpkin Ricotta Flatbread in 30 Minutes is the perfect mix of creamy ricotta, savory pumpkin, and golden baked flatbread. It’s quick, simple, and full of fall flavor while still light enough for a weeknight meal.
Ingredients
Scale
- 2 store-bought flatbreads (naan or pita work best)
- 1/2 cup canned pumpkin puree (or fresh roasted pumpkin)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Fresh sage or rosemary leaves
- Salt and black pepper to taste
Instructions
- Preheat the Oven: Set oven to 425°F and place flatbreads on a baking sheet. Brush lightly with olive oil.
- Prepare Pumpkin Mix: In a bowl, combine pumpkin puree with garlic powder, nutmeg, salt, and pepper. Stir until smooth.
- Season the Ricotta: Mix ricotta with a pinch of salt and drizzle of olive oil for extra creaminess.
- Assemble the Flatbreads: Spread ricotta evenly over each flatbread. Top with the pumpkin mixture, then sprinkle mozzarella and parmesan. Add fresh sage or rosemary on top.
- Bake: Place in oven and bake 12–15 minutes, until edges are golden and cheese is bubbling.
- Slice and Serve: Let cool for 2 minutes, then slice into wedges and enjoy warm.
Notes
For extra flavor, drizzle with honey or balsamic glaze right before serving. To make it spicy, add red pepper flakes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 slice (1/4 of flatbread)
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg