The pumpkin and potato flatbread is a really easy and quick recipe, very tasty, rich in flavors. You can find the sweetness of the pumpkin and potato and the more pronounced flavor of grated Parmesan and pecorino cheese. In short, the perfect combination! For this recipe, you can grate the pumpkin and potatoes raw, prepare the batter with water, flour, pepper, salt, rosemary, mix everything together, and you’re done! If possible, I recommend using a fairly large baking tray for the flatbread so it becomes nice and thin and crispy. You can serve it as a main dish or as an appetizer or aperitif. If you like pumpkin, you can also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing the pumpkin and potato flatbread
- 7 oz pumpkin
- 10.5 oz potatoes
- 1 cup all-purpose flour
- 0.85 cup water
- 2 tbsp extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- 1 tbsp pecorino (grated)
- to taste salt
- to taste black pepper
- 1 sprig rosemary
- to taste corn flour (for the surface)
Tools
- Baking tray
- Bowl
- Hand whisk
- Grater
- Baking paper
Steps to make the pumpkin and potato flatbread
To prepare the pumpkin and potato flatbread, first clean the pumpkin well, remove the skin, and grate it raw. Also, remove the skin of the potatoes and grate them raw with a coarse grater. Now take a large bowl, put in the all-purpose flour, water, salt, black pepper, grated Parmesan, and pecorino, and mix well with a hand whisk. Also, add the finely chopped rosemary. Finally, add the previously grated vegetables and mix well.
Now preheat the static oven to 400°F. Take a baking tray and line it with baking paper, add a drizzle of extra virgin olive oil to the bottom of the baking paper. I used a tray of 13×16 inches. Now arrange the mixture on the baking paper, trying to level it well. Sprinkle the surface with corn flour and a drizzle of extra virgin olive oil. Bake for about 45 minutes. If you want it even crispier, you can use the grill mode for a couple of minutes, but be careful not to burn it.
Then let it cool slightly and serve. Your pumpkin and potato flatbread is ready to be enjoyed! Soft inside and crispy outside, super!
Storage and tips
I recommend a fairly large tray; the flatbread should be thin so that it becomes nice and crispy.
You can store it in the refrigerator for 2 days.
If you want, you can add other herbs in addition to rosemary.
