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Flatbread pumpkin pizza bianca
Are you up for a quick, delicious, and autumn-inspired dinner? Try this sweet-and-salty pumpkin pizza recipe – it’s perfect for cosy movie nights at home.
Flatbread pumpkin pizza bianca
Are you up for a quick, delicious, and autumn-inspired dinner? Try this sweet-and-salty pumpkin pizza recipe – it’s perfect for cosy movie nights at home.
Serves: 4 | Preparation time: 30 min
Ingredients:
4 GRÄDDAT soft thin flatbreads
2 x 60 g MUNSBIT roasted and lightly salted almonds
700 g pumpkin or butternut squash
4 garlic cloves, thinly sliced
2 tbsp olive oil
2 tbsp fresh thyme, chopped
2 ml salt
1 ml black pepper, freshly ground
4 tbsp sour cream
3 dl parmesan, grated
30 g spinach leaves
Step by step
Heat the oven to 225C. Peel or cut off the skin of the pumpkin, then cut it in half lengthwise and scoop out the seeds. Slice the pumpkin into thin pieces, preferably using a mandolin. Toss the pumpkin slices with olive oil, thyme, garlic, salt, and pepper. Place the flatbreads on baking sheets lined with baking paper. Spread the sour cream over them. Top with the grated parmesan and pumpkin slices. Bake in the oven for about 15 minutes until the pizzas are nicely browned. Top the pizzas with roughly chopped almonds and spinach leaves. Enjoy!Tip!For some heat, add chilli flakes when mixing the pumpkin with olive oil and spices.
