This Pumpkin Ricotta Flatbread is a cozy treat for fall! With creamy ricotta, sweet pumpkin, and fresh herbs, it brings autumn flavors right to your table. It’s like a warm hug on a chilly day!
The best part? It looks so beautiful and rustic that it could be a centerpiece! I love serving it with a simple salad for a perfect dinner. Who can resist those autumn vibes? 🍂
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree, but for a fresher taste, consider roasting your own pumpkin. It adds depth! If you’re short on pumpkin, butternut squash puree works well too.
Ricotta Cheese: Ricotta is creamy and light, perfect for this flatbread. If you’re lactose-intolerant, try using a dairy-free ricotta made from almonds or cashews. Cream cheese could be another alternative for a richer texture!
Pizza/Flatbread Dough: I prefer homemade dough, but store-bought is convenient. For a gluten-free option, look for gluten-free pizza dough. Cauliflower crust could also add a fun twist!
Fresh Herbs: Fresh thyme and rosemary bring great flavor, but if you only have dried herbs, reduce to 1/3rd the amount, as dried herbs are more concentrated. Italian seasoning can also work in a pinch!
How Do I Get My Flatbread Crispy and Golden?
The key to perfectly crispy flatbread is high heat and proper baking technique. Here’s how to achieve that golden crust:
- Preheating: Ensure your oven is properly preheated to 450°F (230°C) and, if available, use a pizza stone for even heat distribution.
- Roll Evenly: Make the dough evenly about 1/4 inch thick, which helps it cook through properly.
- Don’t Overload: When adding toppings, less is more. Too many toppings can create steam and prevent a crisp texture.
- Baking Time: Watch closely after 12 minutes. Remove once it’s golden brown; this gives you that lovely crunch!
Following these tips will help you create a delicious, rustic Pumpkin Ricotta Flatbread that’s sure to impress your family and friends! Enjoy!
How to Make Pumpkin Ricotta Flatbread with Rustic Autumn Look
Ingredients You’ll Need:
For the Flatbread:
- 1 batch pizza or flatbread dough (store-bought or homemade, about 1 pound)
For the Toppings:
- 1 cup ricotta cheese
- 1 cup pumpkin puree (fresh roasted or canned, not pumpkin pie filling)
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil, plus extra for drizzling
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1/2 teaspoon rosemary, finely chopped (fresh preferred)
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan or Pecorino cheese (optional)
- Honey or maple syrup, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time, making a total of about 30 minutes from start to finish! Perfect for a quick autumn meal that feels gourmet!
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat up too. On a lightly floured surface, roll out the dough to a rustic rectangular or oval shape, about 1/4 inch thick. When it’s ready, transfer it to a parchment-lined baking sheet or a pizza peel if using a stone.
2. Cook the Onions and Garlic:
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped onions and cook them until they’re translucent, about 5 minutes. Then, stir in the minced garlic and sauté for another minute until it becomes fragrant. Remove the skillet from the heat.
3. Season the Pumpkin:
In a mixing bowl, combine the pumpkin puree with fresh thyme, finely chopped rosemary, salt, and pepper. Stir everything together to ensure the herbs are evenly distributed into the pumpkin.
4. Assemble the Flatbread:
Spread your cooked onion and garlic mixture evenly over the rolled dough, keeping a small border around the edges. Then, dollop the ricotta cheese across the dough. Spread the seasoned pumpkin puree gently over the ricotta. Make sure to leave some areas of ricotta visible for a rustic look.
5. Add Cheese and Herbs:
If using, sprinkle grated Parmesan or Pecorino cheese over the top. For an extra pop of flavor, add more fresh thyme leaves on top.
6. Bake:
Slide the flatbread into the oven on the middle rack (or directly onto your heated pizza stone). Bake for 12-15 minutes until the crust is golden brown and crispy, and the cheese is bubbling slightly.
7. Finish and Serve:
Once the flatbread is done, take it out of the oven and drizzle lightly with honey or maple syrup for a hint of sweetness that pairs beautifully with the pumpkin and ricotta. Allow it to cool for a couple of minutes before slicing!
8. Garnish and Enjoy:
Before serving, add a sprinkle of fresh thyme as a lovely garnish to enhance that rustic autumn look. Enjoy your delicious Pumpkin Ricotta Flatbread with a light salad or a glass of crisp white wine!
This flatbread captures the cozy essence of fall with creamy ricotta, earthy pumpkin, and fragrant herbs, making it a delightful treat for any occasion!
Can I Use Store-Bought Dough for This Recipe?
Absolutely! Store-bought pizza or flatbread dough is a great time-saver and works perfectly for this recipe. Just follow the package instructions for rolling out and baking.
Can I Make the Flatbread Ahead of Time?
Yes! You can prepare the flatbread up until the baking step and refrigerate it for up to a day. When you’re ready to serve, just bake it directly from the fridge; you might need to add a minute or two to the baking time.
How Do I Store Leftovers?
Store any leftover flatbread in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for about 10 minutes to make it crispy again.
Can I Add Other Toppings?
Definitely! Feel free to customize with other toppings such as cooked bacon, spinach, or caramelized mushrooms. Just keep in mind not to overload it to maintain that crispy texture!
