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Pumpkin & Ricotta Flatbread

Pumpkin & Ricotta Flatbread


  • Author: Abby Turner
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Ingredients

  • 2 pieces large flatbread
  • 1/2 cup pumpkin puree
  • 1/2 cup Ricotta Cheese
  • 1/2 teaspoons Garlic Powder
  • 1 1/2 cup Thick Shredded Mozzarella Cheese
  • 3 tablespoons rubbed sage
  • 1 tsp salt
  • Salt and pepper, to taste

Instructions

  1. Heat oven to 425 degrees F.
  2. Next, mix pumpkin puree, ricotta cheese, and garlic powder in a bowl until blended; then spread it over the Naan leaving a 1-inch border.
  3. Sprinkle the mozzarella cheese, sage, and salt; then bake for 12-15 minutes until the cheese is melted and lightly brown.