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–+ servings
Pumpkin Ricotta Flatbread

Savory Pumpkin Ricotta Flatbread for Cozy Fall Nights

A delicious Pumpkin Ricotta Flatbread that's easy to make and perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 112
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Flatbread Base
  • Refrigerated Pizza Dough Can substitute with homemade or frozen dough.
Creamy Topping
  • 1 cup Pumpkin Puree Use canned or homemade for convenience.
  • 1 cup Part Skim Ricotta Cheese Can substitute with full-fat ricotta or cottage cheese.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
Cheesy Layer
  • 1 cup Part Skim Finely Shredded Mozzarella Cheese Feel free to use regular mozzarella or other melting cheeses.
Flavor Boost
  • 2 tablespoons Fresh Chopped Sage Can substitute with dried sage or other herbs.
Cooking Ease
  • as needed Cooking Spray Olive oil can work in place of cooking spray.

Equipment

  • large non-stick sheet pan
  • Mixing bowl
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Roll out your refrigerated pizza dough on a lightly floured surface until it fits your 13" x 18" non-stick sheet pan. Transfer the dough to the pan and coat it with cooking spray.
  3. In a medium bowl, combine the pumpkin puree, part skim ricotta cheese, and garlic powder. Stir until smooth and well blended.
  4. Spread the pumpkin mixture over the prepared pizza dough, leaving about a one-inch border around the edges.
  5. Sprinkle the finely shredded mozzarella cheese evenly over the pumpkin filling, followed by the fresh chopped sage.
  6. Place the pan in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and golden.

Nutrition

Serving: 1sliceCalories: 112kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for crispiness. Can freeze for up to 2 months.

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