Pumpkin flatbread is a very tasty dish, crispy on the outside and soft on the inside. Perfect as an appetizer or starter. During this time of the year, pumpkin is often present and evokes that classic autumn flavor. It can be prepared in a short time, you just need to make a batter with flour, water, extra virgin olive oil, fine salt, a pinch of pepper, and rosemary. Then you add raw grated pumpkin with a coarse grater. If you like flatbreads, you can also try the zucchini one, really good! If you like pumpkin, here are some ideas:

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: for 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients for preparing pumpkin flatbread

13.4 oz Mantua pumpkin
1.7 cups water
2.1 cups all-purpose flour
2 pinches salt
1 pinch black pepper
2 tablespoons grated Parmesan cheese
2 sprigs rosemary

Tools

Hand whisk
Baking pan
Parchment paper
Grater
Spoon

Steps to make pumpkin flatbread

To prepare the pumpkin flatbread, first take the pumpkin and grate it with a coarse grater. In this case, I found the pumpkin already cut and cleaned in pieces, but if you have a whole pumpkin, remove the skin and internal seeds. Then take a large bowl and pour in the water and flour and mix well with a hand whisk. Then add 2 tablespoons of grated Parmesan cheese, two pinches of salt and a pinch of black pepper, 2 fairly large sprigs of rosemary finely chopped, and finally add the previously grated pumpkin.
Now take a baking pan and cover it with parchment paper or grease it well and pour the mixture into it. Level with a spatula, add a drizzle of extra virgin olive oil on the surface. Preheat the static oven to 392°F and bake the flatbread in a static oven for 40 minutes.
Your pumpkin flatbread is ready to be served! Serve it as a starter, as an appetizer, but it is also perfect as a quick dinner solution!