Description
This Pumpkin Ricotta Flatbread is a delicious and easy-to-make fall-inspired recipe combining creamy pumpkin puree with part-skim ricotta and mozzarella cheeses, topped with fresh sage and baked to golden perfection on a crispy pizza dough base.
Ingredients
For the Flatbread
- 13.8 oz Refrigerated Pizza Dough
For the Topping
- ½ cup Pumpkin Puree
- ½ cup Part Skim Ricotta Cheese
- ½ teaspoon Garlic Powder
- 1 ½ cups Part Skim Finely Shredded Mozzarella Cheese
- 3 tablespoons Fresh Chopped Sage
- Cooking Spray (for pan)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it is hot enough to bake the flatbread to a crispy golden crust.
- Prepare Dough: Roll out the refrigerated pizza dough to fit a 13″ x 18″ nonstick sheet pan. Lightly spray the pan with cooking spray before placing the dough to prevent sticking.
- Mix Topping: In a bowl, combine pumpkin puree, part skim ricotta cheese, and garlic powder. Mix thoroughly until smooth and well blended to create a creamy base.
- Spread Topping: Spread the pumpkin and ricotta mixture evenly over the dough, leaving about a 1-inch border along the edges for forming a nice crust.
- Add Cheese and Sage: Sprinkle the shredded mozzarella cheese evenly over the pumpkin layer, then scatter the chopped fresh sage on top for added aroma and flavor.
- Bake Flatbread: Place the sheet pan in the preheated oven and bake for 12-15 minutes or until the cheese is melted and lightly golden brown, and the crust is crisp.
Notes
- Ensure the dough is rolled out evenly for consistent cooking.
- Fresh sage adds the best flavor, but dried sage can be substituted in smaller amounts if needed.
- Use part skim cheeses to reduce fat while maintaining creaminess.
- Let the flatbread cool slightly before slicing to allow toppings to set.
