Pumpkin Burrata Flatbread
A warm, crispy flatbread topped with creamy burrata, roasted pumpkin, and a hint of sage, this Pumpkin Burrata Flatbread is perfect for busy weeknights, family dinners, or entertaining guests.
Ingredients
Flatbread Base
- 1 piece pre-made flatbread or pizza dough Feel free to use store-bought or make your own.
Pumpkin Mixture
- 1 cup pumpkin puree Use unsweetened canned pumpkin puree or homemade roasted pumpkin puree.
- 1 tablespoon olive oil For brushing the edges and mixing.
- 1 teaspoon dried sage For a herby flavor.
- 1 teaspoon garlic powder Add more for extra garlic flavor if desired.
- to taste Salt and pepper To season the mixture.
Toppings
- 8 oz burrata cheese Can substitute with mozzarella.
- to taste Fresh arugula Optional garnish for serving.
- to taste Balsamic glaze Optional drizzle for enhanced flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for even cooking.
- Place the flatbread or rolled-out pizza dough on a baking sheet lined with parchment paper.
- Combine pumpkin puree, olive oil, dried sage, garlic powder, salt, and pepper in a bowl until smooth.
- Spread the pumpkin mixture evenly over the flatbread, leaving a small border around the edges.
- Tear the burrata cheese into pieces and distribute it evenly over the pumpkin layer.
Baking
- Bake the flatbread in the preheated oven for 15-20 minutes until edges are golden and cheese is bubbly.
Serving
- Remove from oven, top with fresh arugula if using, and drizzle with balsamic glaze.
- Slice and serve warm for the best taste and texture.
Notes
For the best results, use fresh ingredients and do not rush the baking process.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 300mgFiber: 2gSugar: 4g
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