Pumpkin flatbread, a thin focaccia very quick to make, without yeast, excellent to accompany appetizers. The batter-like dough is prepared in a few minutes, with a bowl and a spoon, while the pumpkin is grated raw (or blended to speed up the process). The pumpkin flatbread, rich in color and flavor, can be paired with cold cuts, cheeses, and vegetables, it’s light and tasty, perfect for autumn menus… try it too!
Here are more tasty ideas:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 229.06 (Kcal)
- Carbohydrates 32.83 (g) of which sugars 2.21 (g)
- Proteins 7.70 (g)
- Fat 8.67 (g) of which saturated 2.16 (g)of which unsaturated 0.93 (g)
- Fibers 1.23 (g)
- Sodium 129.73 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups pumpkin (peeled and deseeded)
- 1 1/4 cups water
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil (or other oil)
- rosemary (or other herbs)
- salt
- pepper
Tools
- Baking Tray about 12×16 inches
- Bowl
- Grater or food processor
Preparation
After peeling and deseeding, grate the pumpkin, or chop it with a mixer, but do not puree it.
In a bowl, mix the egg with water and oil (1).
Add salt, pepper, and the pumpkin. Finally, add the flour and Parmesan.
Mix until a homogeneous, rather liquid batter is obtained (2).
Grease a baking tray well (I buttered it and sprinkled with breadcrumbs for safety). Pour in the batter and level it, add a drizzle of oil on top and chopped rosemary if you wish (3).
Place in a fan oven at 374°F and bake for 35-40 minutes, or until the flatbread is dry and slightly crunchy on the surface. Adjust time and temperature according to your oven’s characteristics.
The pumpkin flatbread is ready, serve it hot or warm, cut into slices. If you have leftovers, simply store it in the fridge and reheat it in the oven the next day.
Tips and Notes
Use a pumpkin with firm and dry flesh, like Delicata or Hokkaido.
You can replace all-purpose flour with type 0 or type 1 flour. You can slightly increase the amount of Parmesan if you like.
You can flavor with rosemary, thyme, oregano, or other herbs. You can also add spices, such as paprika or nutmeg.
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