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    Home - Lunch

    Published: Oct 23, 2017 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Roasted Pumpkin Flatbread Pizza

    Jump to Recipe Print Recipe

    Savory pumpkin is going to be your new favorite way to enjoy the season with this roasted pumpkin pizza. It is topped with fresh mozzarella, caramelized onions, and mixed greens to make for for a tasty and filling lunch or dinner. 

    Who says pumpkin has to be sweet? This roasted pumpkin pizza will convince you that savory is the best way to enjoy pumpkin

    It's the #virtualpumpkinparty and I am kind of a little late to the game, but I am finally here with this roasted pumpkin pizza on flatbread. You know, I am a huge fan of pumpkin if you've seen my pumpkin shrubs and pumpkin spice latte cupcakes, but I am also all about my pumpkin done savory like with this turkey pumpkin chili and now this pumpkin pizza.

    You've never had flatbread pizza like this before. this roasted pumpkin pizza will be all you want to lunch this fall season.

    If you are unsure of pumpkin being done savory, don't be. Pumpkin tastes a lot like butternut squash, and in fact, you can replace the pumpkin with butternut squash if you want to make this when pumpkins are not in season. While we are on the subject, you may know this already, but you cannot use a regular carving pumpkin to make this pumpkin pizza. Instead, you need to go for those labeled for cooking and baking. They may have names such as sugar pumpkins, pie pumpkins, Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina, Cinderella, and Fairy Tale.

    You will only ever want pumpkin done savory after you've tried this roasted pumpkin pizza.

    You will only ever want pumpkin done savory after you've tried this roasted pumpkin pizza.

    Pumpkin Pizza

    Amanda Powell
    Nothing says lunch quite like a roasted pumpkin pizza 
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course lunch
    Cuisine American
    Servings 4 mini pizzas

    Ingredients
      

    • 3 cups diced pumpkin*
    • 4 ½ tablespoons extra virgin olive oil divided
    • salt to taste
    • pepper to taste
    • 1 medium onion sliced
    • 2 cloves garlic minced
    • ½ teaspoon Italian seasoning
    • ½ teaspoon crushed red pepper
    • 8 oz fresh mozzarella
    • 4 flatbreads or naan

    Instructions
     

    • Preheat the oven to 400 degrees F.
    • Dice your pumpkin into small cubes. Lightly toss in one tablespoon of oil and season with salt and pepper to taste. Place the pumpkin on a baking sheet and roast for 20 - 30 minutes (flipping halfway through), or until nicely browned on all sides.
    • While the pumpkin is roasting, add another tablespoon of oil to a skillet and add your sliced onions. Cook on medium-low heat until soft and caramelized in color.
    • In a small bowl, mix together two tablespoons of oil, garlic, Italian seasoning, and red pepper flakes. Brush over your flat bread.
    • Top the flatbread with the mozzerella, pumpkin, and caramelized onion. Bake in the oven for 5 - 8 minutes, or until the cheese is melted and the bread is toasted.
    • Top with mixed greens lightly dressed in the remaining oil and a squeeze of lemon juice.
    • Serve immediately.

    Notes

    *Can use butternut squash
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    More Lunch Recipes

    • Asian Cucumber Salad
    • Roasted Butternut Squash Salad w/ Fine Himalayan Pink Salt
    • Mediterranean Pizza
    • Hatfield® Ham Fritatta

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sara @ Cake Over Steak says

      November 21, 2017 at 1:41 pm

      Looks amazing! I love pumpkin (or anything) on a pizza. 😉

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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