Carrie’s Experimental Kitchen

Pumpkin Ricotta Flatbread

 

 

 

Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It’s perfect for Friday pizza night or weekend game day snacking.

Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It's perfect for Friday pizza night or weekend game day snacking.

Pin this Recipe

In a few days it will already be October. I know, I can’t believe it either! Like the majority of you, I start thinking about what new pumpkin recipe I’m going to try to make this time of year. I decided that I wanted to tie into a flatbread or pizza, since I haven’t made one in a while.

Friday nights tend to be pizza night at our house; whether it’s delivery or homemade (our usual preference), but flatbreads are actually one of our favorite “picky foods” to eat while watching our favorite sports team because you can make so many different varieties. I came up with this simple, six ingredient Pumpkin Ricotta Flatbread and couldn’t wait to share it with you.

Pumpkin Ricotta Flatbread

Many of you may be wondering what the difference is between pizza and flatbread and I have to say that I’m not entirely sure; especially since I live in northwest NJ outside of NYC where the pizza crust is just as thin as a flatbread. Maybe it has to do with pizza having more of a sauce, but over the last decade or so, pizza toppings have become just as experimental as flatbreads.

To me, a pizza is either round with a thin crust or rectangular in shape with a thick crust otherwise known as Sicilian pizza. A flatbread is rectangular or free-form shaped and the crust is very thin. Either way you slice it, you’re going to love this new recipe.

Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It's perfect for Friday pizza night or weekend game day snacking.

Start off by preheating your oven to 425 degrees F. Take your dough and roll it out to fit the size of a 13″ x 18″ non stick sheet pan. I sprayed mine first with cooking spray just to make sure it wouldn’t stick. I also used refrigerated pizza dough to save some time, but you can make homemade or purchase the frozen variety and allow it to become room temperature beforehand.

Next, combine pumpkin puree, ricotta cheese (I used part skim), and garlic powder in a bowl until blended; then spread it over the dough leaving a 1-inch border. Sprinkle with shredded mozzarella cheese (I used part skim) and fresh chopped sage; then bake for 12-15 minutes until the cheese is melted and lightly brown.

Pumpkin Ricotta Flatbread

My husband, oldest daughter and I loved this Pumpkin Ricotta Flatbread. The younger one, not so much; though she doesn’t like pumpkin in anything so I’m not counting her vote. 😉 Now you all know that I’ve been trying to lose weight (down 20lbs so far..YAY!) so I cut back on some added calories and fat by using part skim cheese and got 15 pieces out of this flatbread.

It was only 112 calories and 4 grams of fat per slice. The thing I like about this plan I’m on is it’s not really a plan. I eat what I want, as long as I keep track of what I’m eating and drinking (and exercise of course). So I had two slices of this flatbread with a tossed salad and it was perfect. ~Enjoy!

Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook! 

0 from 0 votes
Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It's perfect for Friday pizza night or weekend game day snacking.
Print
Pumpkin Ricotta Flatbread
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It's perfect for Friday pizza night or weekend game day snacking.
Course: Appetizer, Main Course
Servings: 15 pieces
Calories: 112 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 13.8 oz Refrigerated Pizza Dough
  • 1/2 c. Pumpkin Puree
  • 1/2 c. Part Skim Ricotta Cheese
  • 1/2 tsp. Garlic Powder
  • 1 1/2 c. Part Skim Finely Shredded Mozzarella Cheese
  • 3 tbsp. Fresh Chopped Sage
  • Cooking Spray
Instructions
  1. Preheat oven to 425 degrees F.
  2. Take your dough and roll it out to fit the size of a 13" x 18" non stick sheet pan. I sprayed mine first with cooking spray just to make sure it wouldn't stick.
  3. Next, combine pumpkin puree, ricotta cheese and garlic powder in a bowl until blended; then spread it over the dough leaving a 1-inch border.
  4. Sprinkle with shredded mozzarella cheese and sage; then bake for 12-15 minutes until the cheese is melted and lightly brown.
Recipe Notes

*Nutritional information for this recipe was calculated by My Fitness Pal and I used refrigerated pizza dough (13.8oz). This information will change if you use frozen or homemade dough and regular ricotta and mozzarella cheeses.

Visit the recipe index to search for more recipes by category.

Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It's perfect for Friday pizza night or weekend game day snacking.

 

Connect with me on Social Media

Facebook | Twitter | Pinterest | Instagram

Related Recipes

Olive Garden Caprese Flatbread

Caprese Flatbread

This Spinach & Artichoke Flatbread made with baby spinach, artichoke hearts and a lemony, cheese sauce is perfect for pizza night or game day snacking.

Spinach & Artichoke Flatbread

Steak & Cheddar French Bread Pizza

Steak & Cheddar French Bread Pizza

Lemon Chicken Ricotta Pizza

Lemon Chicken Ricotta Pizza

 

 

This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon.


Leave A Comment

1K Shares
Pin627
Yum581
Stumble23
Share5
+12