Ricotta Flatbread with Bacon, Squash, Apples and Maple Pepitas
Experience a taste of fall with this ricotta flatbread! The party starts in the spiced ricotta and carries throughout the fun autumn toppings: bacon, squash, apples, mushrooms, and maple candied pepitas. You’ll want to eat this all year!
This post is in partnership with Flatout. Thanks for supporting Rachel Cooks by reading about brands I love and use in my home!
Any other fall lovers out there? Our new house has a bigger porch than our old house did and I went a little fall-crazy, decorating with bales of hay, pumpkins of every color, and mums. I wanted a couple corn stalks, too, but I had to choose between them and the kids due to space in my car.
I chose the kids this time.
But I didn’t hold back with the fall toppings on this flatbread pizza.
I spiced up the ricotta with some sage, nutmeg and a touch of cayenne.
Okay, perhaps all these toppings seem like a little too much hassle to you but this recipe comes together quickly and easily, thanks to Flatout Artisan Thin Pizza Crusts. These crusts get delightfully crispy in 6 minutes and you don’t have to worry about filling up on heavy crust. You can enjoy piling this flatbread up with all the (fall) toppings your heart desires.
This pizza makes a great dinner or lunch. If you prep all the toppings in advance, you could have dinner ready in less than 10 minutes. Doesn’t get much better than that, does it?
Oh my gosh, every time I look at that picture I want to run my fall-loving self back to the kitchen and make this ricotta flatbread recipe again right away.
If you’re anything like me and can’t get enough of fall inspired recipes, you have to check these out:
- orange cranberry sauce with cardamom (perfect for Thanksgiving!)
- farro salad with butternut squash, bacon and cranberries
- pumpkin bran muffins
- copycat Panera squash soup
- vegan healthy pumpkin pie pinwheels from Food, Faith, Fitness
Serving Size: 1 of 3
Amount Per Serving: Calories: 460 Total Fat: 27g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 50mg Sodium: 746mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 6g Sugar: 9g Sugar Alcohols: 0g Protein: 24g
Husband’s take: Honestly, I thought this ricotta flatbread might be a little too much for him. He likes simple, classic, uncomplicated food. He had a few questions about the ricotta but I didn’t hear any complaints. I was left with an empty plate which is always a good sign.
Changes I would make: None are necessary but feel free to have fun with your favorite fall toppings!
Difficulty: Easy. If you prep the ricotta and pepitas while the squash and mushrooms are roasting, you’ll be golden.
Disclosure: I’m excited to partner with Flatout Flatbread to bring you quick and delicious recipes. I have been compensated for my time but all opinions are always my own. Thank you for supporting Rachel Cooks by reading about brands we love and use in our own home.