Description
Hey kitchen friends! Olivia here, ready to turn your weeknight dinner into a fall feast with this Pumpkin Alfredo Flatbread topped with sweet caramelized onions and salty prosciutto ribbons. It’s creamy, crispy, sweet, and savory all at once — basically autumn on a plate. Using store-bought flatbread and simple ingredients, you’ll have a cozy, impressive meal in under 30 minutes. Perfect for game night, date night, or just treating yourself!
Ingredients
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2 store-bought flatbreads or naan (garlic naan recommended)
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½ cup pumpkin purée (not pie filling; butternut squash purée swap okay)
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⅓ cup heavy cream (or half-and-half, or full-fat coconut milk for dairy-free)
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¼ cup grated Parmesan (plus more for topping)
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1 garlic clove, minced
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1 small yellow or sweet onion, thinly sliced
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4 slices prosciutto, torn into ribbons
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1 tbsp olive oil (garlic-infused if possible)
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Salt & pepper to taste
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Balsamic glaze for drizzling
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Fresh thyme or arugula for garnish (optional)
Instructions
1. Preheat Oven:
Heat oven to 400°F (200°C). Place a baking sheet inside to warm up.
2. Caramelize Onions:
Heat olive oil in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook 15–20 minutes, stirring occasionally, until golden and jammy. Optional: add ½ tsp sugar halfway through for faster caramelization.
3. Make Pumpkin Alfredo Sauce:
In a small saucepan, combine pumpkin purée, heavy cream, Parmesan, minced garlic, ¼ tsp salt, and pepper. Simmer gently over medium heat for 3–5 minutes, whisking, until thickened to a loose pudding consistency. Avoid boiling.
4. Assemble Flatbread:
Place flatbreads on the hot baking sheet. Spread pumpkin Alfredo sauce evenly, leaving about a ½-inch border. Top with caramelized onions and torn prosciutto ribbons.
5. Bake:
Bake 8–10 minutes until edges are golden and prosciutto crisps. Rotate halfway through. Avoid overbaking to keep sauce moist.
6. Finish & Serve:
Remove from oven. Sprinkle with shaved Parmesan, drizzle balsamic glaze in zigzags, and garnish with fresh thyme or arugula. Let rest 2 minutes before slicing into triangles.
Notes
Q: Can I prep ahead?
A: Yes! Caramelize onions 2 days ahead (keep refrigerated). Sauce keeps 3 days refrigerated; reheat gently. Assemble just before baking.
Q: Why is my sauce grainy?
A: Likely overheated dairy. Simmer gently without boiling. If grainy, whisk in a tsp hot water or cream.
Q: How to crisp prosciutto better?
A: Tear into smaller pieces for more edges. Or broil for 60–90 seconds after baking—watch carefully!
Q: Flatbread soggy in center?
A: Use less sauce or pre-bake naan 3 minutes before adding toppings.
- Prep Time: 10 minutes
- Cook Time: 15 mins
Nutrition
- Calories: 180 cal per ¼ flatbread slice
- Fat: 10g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g