Pumpkin Ricotta Thin Crust Pizza
If you're looking for the crispiest flatbread pizza with the flavors of fall, look no further!
In a medium bowl whisk together first 6 ingredients.
Evenly spread pumpkin mixture on top of both tortilla wraps and top with mozzarella cheese.
Heat a non-stick griddle on medium-high heat and add half of the grated cheddar. Once it begins to melt add one of the tortilla wrap pizzas on top. Cover and allow to crisp in the bottom and have the cheese melt on top. Repeat with the second tortilla wrap. If the tortilla begins to inflate, pop it with a fork.
Garnish with more thyme if desired and serve.
Makes 2 thin crust pizzas.
Ingredients
Directions
In a medium bowl whisk together first 6 ingredients.
Evenly spread pumpkin mixture on top of both tortilla wraps and top with mozzarella cheese.
Heat a non-stick griddle on medium-high heat and add half of the grated cheddar. Once it begins to melt add one of the tortilla wrap pizzas on top. Cover and allow to crisp in the bottom and have the cheese melt on top. Repeat with the second tortilla wrap. If the tortilla begins to inflate, pop it with a fork.
Garnish with more thyme if desired and serve.
Makes 2 thin crust pizzas.
