Pumpkin Prosciutto Flatbread with Sage, Ricotta and Caramelized Onion

October 18, 2015
2 Ratings
Photo by Jenya | BlueGalley
  • Serves 12 to 14 as an appetizer
Author Notes

I love hosting Thanksgiving. But every year, even though I plan ahead and try to be on time, I end up running at least an hour late. Luckily, this delicious pumpkin prosciutto flatbread makes it all ok, because it temporarily satisfies all of my impatient guests, without filling them up. I've been making it for years as a Thanksgiving appetizer and it has become one of my favorite fall dishes. It started with just some roasted pumpkin on toast, then I mashed it and served it as a flatbread with some sage and gruyere, then I tried it with some prosciutto and that was amazing, and then came the ricotta and toasted fresh pumpkin seeds. Add the classic fall spices (cinnamon and nutmeg), and you just feel like you’re tasting fall with every bite. This flatbread is so delicious, it disappears within 5 minutes after I bring it out! But it buys me the time I need to get Thanksgiving on the table :) —Jenya | BlueGalley

What You'll Need
  • For the Crust:
  • 3/4 cup lukewarm water (about 105 degrees)
  • 2 cups unbleached all purpose flour
  • 1.5 teaspoons salt
  • 1 teaspoon instant yeast
  • 1/2 teaspoon sugar
  • For the Flatbread:
  • 1 medium sugar pumpkin
  • 1/2 cup ricotta cheese
  • 3/4 cup coarsely grated Gruyere cheese
  • 3 ounces thinly sliced prosciutto, broken up into strips
  • 6 to 8 sage leaves
  • 1 large red onion
  • 2 medium garlic cloves
  • 1/2 teaspoon sugar
  • 4 tablespoons olive oil, divided
  • 1.5 tablespoons honey
  • 1 tablespoon melted butter
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • pinch cayenne pepper
  • kosher salt
  • freshly ground black pepper
  1. Preheat oven to 325. Cut the stem off the sugar pumpkin, then slice pumpkin into quarters. Scoop out the flesh into a bowl (set flesh and seeds aside) and brush the pumpkin pieces with olive oil. Sprinkle each piece with salt (about 1/2 tsp) and freshly ground black pepper (about 1/4 tsp). Prick the pieces with a fork a few times and roast in the oven until pumpkin is very tender, approximately 2 hours. This can take quite a while, I find that loosely covering the pumpkin with some foil can expedite the cooking.
  2. Separate the pumpkin seeds from the scooped out flesh as best as you can. I find it easiest to place everything into a colander, run it under water, while manually removing the fleshy parts and plucking as many seeds as possible out. It is a tedious task, but the fresh roasted seeds are a must on the flatbread! Pat the seeds dry with a paper towel, removing as much water as possible, then mix in 1 tbs olive oil, 1 tbs melted butter, 1/4 tsp salt, some fresh pepper and a pinch of cayenne pepper. Spread the seeds in one layer on a baking sheet and roast on a lower layer in the oven along with the pumpkin, until seeds are golden. This takes about 40 to 50 minutes. Remove seeds and set aside (and go ahead... munch on this incredibly delicious and healthy snack!).
  3. While pumpkin cooks, make the dough: In a medium bowl, whisk the flour with the 1.5 tsp salt. In a separate bowl, combine the 105 degree water with the yeast and 1/2 tsp sugar. Whisk the liquids and then add the dry ingredients. Switch to a spoon and mix everything together until a dough starts to form. Turn out onto a clean surface and knead for 6 or 7 minutes with your hands until dough becomes elastic. Coat with some olive oil, place in a bowl and let the dough rise for 1 and a half or 2 hours, while the pumpkin cooks.
  4. Place a skillet over a medium flame and add 2 tbs olive oil. Thinly slice the red onion and add to the pan, along with the grated garlic, 4 large chopped sage leaves, the 1/2 tsp sugar and a little salt and pepper. Cook for about 10 minutes, until onion is soft and slightly caramelized. Set aside.
  5. In a medium bowl, mix 1 tbs olive oil, the 1.5 tbs of honey, 1/4 tsp cinnamon, 1/8 tsp nutmeg and a pinch of cayenne pepper. Whisk all ingredients to combine. When pumpkin is tender enough, remove from oven, let it rest until cool enough to handle and scoop out the flesh into the bowl with oil, honey and spice. Mash very well with a spoon, or use an immersion blender to get a thick puree and mix in the seasonings. It should still be somewhat chunky. Taste the puree and add more salt and pepper if necessary.
  6. Raise the oven heat to 500 degrees and place an a baking sheet into the oven to warm it.
  7. Cut the dough in half, place one piece back into bowl and cover. Place the other piece on a large sheet of parchment paper big enough to hold the flatbread. Use a rolling in to roll it out into a thin layer. It can be round, square, or any shape you like...because it's a flatbread! You can even pick it up and use your hands to gently stretch it. But it should be about 14 inches wide and long.
  8. With gloves, carefully remove the hot baking sheet (be's hot!), turn it upside down and lift the parchment paper with the flatbread unto it. Place back into the oven and cook for 5 minutes. Remove the baking sheet and with the help of a spatula, slide the flatbread off of the paper. Return to oven, rotating it, and cook another 4 to 5 minutes. Repeat everything with the other piece of dough, or...chill dough and all ingredients separately and put the other flatbread together the next day for a post Thanksgiving brunch.
  9. Sprinkle the delicious toasted pumpkin seeds over the flatbread and slice into even squares.
  10. And get ready to give out the recipe, because everyone will be asking for it!

See what other Food52ers are saying.

  • aargersi
  • Jenya | BlueGalley
    Jenya | BlueGalley
  • cynthia coburn
    cynthia coburn

5 Reviews

cynthia C. November 11, 2019
This is amazingly delicious. Just so so good. Really great combo of flavors. It's a bit time consuming to make, but the guests at my halloween party raved about it. I followed recipe pretty closely. It did take quite a bit longer to bake than recipe suggests...perhaps double. Probably varies a bit by how thin the flatbread is rolled out and the nature of your oven. I'll definitely make it again, though. Simply delicious.
aargersi October 21, 2015
I think we are missing a step in the directions - I assume that the pumpkin and cheese go on the flat bread after you rotate it? Does it go back on the baking sheet? Other than that, just yum!
Jenya |. October 21, 2015
Hi Aargersi, thanks so much for pointing that out! Yes, there's a whole step that somehow didn't make it in. It's the layering of the flatbread ingredients - pretty important! Spread pumpkin, then grated gruyere, then pieces of prosciutto and evenly spread out dollops of ricotta. Then sprinkle with a little kosher salt, some fresh pepper, a drizzle of good olive oil and about 1/2 tsp fresh chopped sage. I take it I can no longer edit the recipe, because I couldn't find the edit button. Thanks so much for pointing out the missed step :)
Jenya |. October 21, 2015
Oh and over the pumpkin, spread the onion before adding the gruyere.
Jenya |. October 21, 2015
And last thing, all ingredients are layered on to the flatbread before it goes into the oven. Then cooked 5 minutes and then (after the parchment is removed) cooked other 5 or so. Sorry for the missed step!