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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 cozy movie nights at home.

Two flatbread pumpkin pizzas topped with spinach and MUNSBIT roasted almonds on stainless steel trays with cutlery.

Serves: 4 | Preparation time: 30 min

Ingredients:

4 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

  1. Heat the oven to 225C.
  2. 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.
  3. Toss the pumpkin slices with olive oil, thyme, garlic, salt, and pepper.
  4. 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.
  5. 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.

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Pizza with GRÄDDAT soft thin flatbread and roasted pumpkin, topped with spinach, and MUNSBIT roasted almonds, with cutlery.
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