The pumpkin flatbread is a tasty rustic dish, very simple to prepare and perfect as an appetizer or for a dinner paired with cold cuts and cheeses. After letting you try the zucchini flatbread, I couldn’t help but propose this autumn version with pumpkin.
Tasty, crunchy on the surface and soft inside, the pumpkin flatbread is a thin focaccia that I’m sure you’ll instantly love. Pumpkin pulp, oil, flour, and grated cheese are the ingredients to prepare this delicious focaccia.
Additionally, you can flavor it with rosemary, sage, thyme, and oregano. Unfortunately, I forgot to add one of these aromatic herbs. It was still liked by everyone at home, and I will definitely make it again soon, adding some rosemary on top. An easy and quick recipe, perfect to offer as an appetizer too. Curious to find out how to prepare it? Then let’s go to the kitchen, because the pumpkin flatbread will be ready in a click!
If you are interested in other rustic recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 207.61 (Kcal)
- Carbohydrates 30.04 (g) of which sugars 2.62 (g)
- Proteins 7.19 (g)
- Fat 7.50 (g) of which saturated 2.24 (g)of which unsaturated 0.96 (g)
- Fibers 1.25 (g)
- Sodium 869.94 (mg)
Indicative values for a portion of 86 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
- 9 oz pumpkin (weight already cleaned)
- 1 cup water
- 1 cup all-purpose flour
- 3 tbsp grated Parmesan
- salt (to taste)
- 1/4 cup breadcrumbs
- 1.5 tbsp extra virgin olive oil
Tools
- Baking Pan
- Blender
- Cutting Board
- Knife
Steps
First, clean the pumpkin. Remove the skin and seeds. Then, cut it into pieces. Transfer the pumpkin pieces into a blender, add the salt and water, and start blending until you get a cream. This step will take a few minutes since you’re using raw pumpkin.
Then add the grated cheese and flour and blend again to obtain a rather thick cream. Line a baking sheet of 11.8×15.7 inches with parchment paper and brush with a little oil taken from the total.
Pour the previously prepared pumpkin cream and spread it evenly over the entire baking sheet. Sprinkle the breadcrumbs and remaining oil, and bake in a preheated static oven at 392°F (200°C) for 30 minutes and another 5 minutes with a ventilated function.
After the cooking time, remove the baking sheet from the oven and cut the flatbread into diamonds before serving it at the table
Storage and tips for pumpkin flatbread
The pumpkin flatbread can be stored in a cool, dry place for 1 or 2 days.
FAQ Questions and Answers for pumpkin flatbread
Can I use gluten-free flour?
Yes, you can replace the all-purpose flour with any other flour of your choice.
