How do you make Amazing Pumpkin Ricotta Flatbread in 15 Mins?

Amazing Pumpkin Ricotta Flatbread in 15 Mins is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How do you store leftover Amazing Pumpkin Ricotta Flatbread in 15 Mins?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

Can you make Amazing Pumpkin Ricotta Flatbread in 15 Mins ahead of time?

Yes, many of the components can be prepared ahead of time and assembled when ready to serve. Check the recipe notes section for specific make-ahead tips and timing recommendations.

What substitutions can I make for Amazing Pumpkin Ricotta Flatbread in 15 Mins?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Amazing Pumpkin Ricotta Flatbread in 15 Mins

Name: Amazing Pumpkin Ricotta Flatbread in 15 Mins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 13.8 oz refrigerated pizza dough; ½ cup pumpkin puree; ½ cup ricotta cheese; ½ tsp garlic powder; 1 ½ cups finely shredded mozzarella cheese; 3 tbsp fresh chopped sage; Cooking spray

Description

This easy pumpkin ricotta flatbread is a delicious and simple fall-inspired meal. It features a creamy pumpkin and ricotta topping on a crispy pizza dough crust, sprinkled with fresh sage and mozzarella cheese. Perfect for a quick lunch, dinner, or appetizer.

Ingredients

Scale

13.8 oz refrigerated pizza dough
½ cup pumpkin puree
½ cup ricotta cheese
½ tsp garlic powder
1 ½ cups finely shredded mozzarella cheese
3 tbsp fresh chopped sage
Cooking spray

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it with cooking spray.
Unroll the pizza dough onto the prepared baking sheet. Press it out into a rectangle or oval shape, about ¼-inch thick.
In a medium bowl, combine the pumpkin puree, ricotta cheese, and garlic powder. Stir until smooth.
Spread the pumpkin-ricotta mixture evenly over the dough, leaving a 1-inch border for the crust.
Sprinkle the shredded mozzarella cheese over the pumpkin mixture.
Evenly distribute the chopped fresh sage over the mozzarella.
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Let cool slightly before slicing and serving.

Notes

For a richer flavor, you can add a pinch of salt and pepper to the pumpkin ricotta mixture.
Experiment with different herbs like thyme or rosemary instead of sage.
Add caramelized onions, roasted garlic, bacon, or prosciutto for extra flavor.
Consider swapping mozzarella for provolone, fontina, or goat cheese.
Top with fresh arugula after baking for a peppery contrast.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 of flatbread
Calories: Approximately 350
Sugar: Approximately 8g
Sodium: Approximately 500mg
Fat: Approximately 18g
Saturated Fat: Approximately 7g
Unsaturated Fat: Approximately 11g
Trans Fat: 0g
Carbohydrates: Approximately 35g
Fiber: Approximately 3g
Protein: Approximately 15g
Cholesterol: Approximately 40mg