Crispy Pumpkin Flatbread (Schiacciata di Zucca) by drvegan

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Crispy Pumpkin Flatbread (Schiacciata di Zucca)

drvegan

Cook

50 min

This rustic Italian flatbread features tender butternut squash and fragrant rosemary, making it a warm, crispy, and savory treat perfect for fall gatherings or cozy dinners. Easy to prepare and utterly delicious!

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4 servings

US

original

metric

Picture for Crispy Pumpkin Flatbread (Schiacciata di Zucca)

4 servings

US

original

metric

Ingredients

1 ¼ lb (600g) butternut squash, peeled and deseeded

1 medium onion

2 ½ cups (300g) all purpose flour

1 ¾ cups (400ml) cold water

Extra virgin olive oil, as needed

Fine salt & pepper, to taste

1 - 2 tsp rosemary, chopped, or preferred herbs, to taste

Directions

Step 1

Prepare Dough

Step 2

In a large bowl, mix the flour, cold water, a drizzle of extra virgin olive oil, and a pinch of salt until smooth and homogeneous.

Step 3

Add Vegetables and Herbs

Step 4

Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well.

Step 5

Spread on Tray

Step 6

Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.

Step 7

Bake on Lower Rack

Step 8

Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.

Step 9

Bake on Middle Rack

Step 10

Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.

Step 11

Serve

Step 12

Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs.

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