Savory Pumpkin Ricotta Flatbread Ready in 25 Minutes

This Pumpkin Ricotta Flatbread offers a delightful autumn flavor experience and is ready in just 25 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 slices

Course: Appetizers

Cuisine: Italian

Calories: 112

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 pack Refrigerated Pizza Dough can substitute with frozen or homemade dough

For the Pumpkin Mixture

1 cup Pumpkin Puree butternut squash puree can be used for a different taste
1 cup Part Skim Ricotta Cheese regular ricotta can be used for a richer flavor
1 teaspoon Garlic Powder fresh minced garlic works well for a stronger kick

For the Toppings

1 cup Part Skim Finely Shredded Mozzarella Cheese provolone can be used as an alternative
2 tablespoons Fresh Chopped Sage use less dried sage if substituting

Equipment

non-stick sheet pan
Rolling Pin
Mixing bowl
spatula

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Roll out the refrigerated pizza dough on a lightly floured surface to fit a 13" x 18" non-stick sheet pan.
In a bowl, combine pumpkin puree, part-skim ricotta cheese, and garlic powder, stirring until smooth.
Spread the pumpkin mixture over the pizza dough, leaving a 1-inch border around the edges.
Sprinkle mozzarella cheese over the pumpkin layer and add fresh chopped sage.
Bake in the preheated oven for 12 to 15 minutes, until the cheese is melted and edges are golden.
Cool for a few minutes, then slice into squares or wedges.

Nutrition

Serving: 1sliceCalories: 112kcalCarbohydrates: 12gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Use non-stick spray generously on the pan and allow dough to reach room temperature before rolling for best results.

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