Pumpkin Ricotta Flatbread will become your new favorite Fall recipe. It’s perfect for Friday pizza night or weekend game day snacking.
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.
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.
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.
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, 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!
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Pumpkin Ricotta Flatbread
- Preheat 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.
- 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.
- Sprinkle with shredded mozzarella cheese and sage; then bake for 12-15 minutes until the cheese is melted and lightly brown.
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