Description
A warm, cheesy Pumpkin Ricotta Flatbread made with pumpkin puree, creamy ricotta, melted mozzarella, and fresh sage on a crisp, golden crust. Ready in about 25 minutes.
Ingredients
14 oz refrigerated pizza dough
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup ricotta cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more to taste
1/8 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese
8–10 fresh sage leaves, roughly torn (or 1 teaspoon dried sage)
Olive oil, for greasing the pan (optional)
Instructions
1. Preheat oven to 425°F. Lightly grease a 13×18-inch sheet pan.
2. Roll or stretch the pizza dough to fit the pan.
3. In a bowl, mix pumpkin puree, ricotta, garlic powder, salt, and pepper until smooth.
4. Spread the mixture over the dough, leaving a 1-inch border.
5. Top with shredded mozzarella and scatter sage over the top.
6. Bake 12-15 minutes, until the crust is golden and the cheese is melted and bubbling.
7. Let rest 2-3 minutes, then slice into squares or wedges and serve.
Notes
Use pure pumpkin puree, not pumpkin pie filling — the flavor balance depends on it.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze individual slices, wrapped tightly, for up to 2 months.
Reheat in a 375°F oven for 8-10 minutes for the crispest results.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg