Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Air Fryer Sausage, Ricotta, and Pumpkin Flatbread are amazing! There is nothing better for a great fall lunch or dinner than a simple slice of a pumpkin-infused flatbread!

Made with a few ingredients and cooked up on a great piece of flatbread, this makes for an amazing meal!

My kids loved it, and the ricotta cheese and Italian sausage make for a great protein load, all served up on a pizza!

I loved the fresh sage and pumpkin flavors, which blend so well together, and you can even add some extra spice if you a shake or two of red pepper flakes!

This is a great dish, and it would make for an amazing meal, serve at a fall brunch or a Halloween Party, and of course, an amazing Thanksgiving appetizer!

If you are looking for even more Air Fryer Pumpkin Recipes for the fall, some of my favorites are AIR FRYER GLUTEN-FREE PUMPKIN BANANA NUT BREAD, AIR FRYER GLAZED PUMPKIN SCONES, AIR FRYER MUG PUMPKIN COFFEE CAKE, AIR FRYER MINI PUMPKIN PIES, and AIR FRYER PUMPKIN FRENCH TOAST.

What’s a Flatbread Pizza

If you have never heard of or eaten a flatbread pizza, all it means is that it’s a pizza that uses a flatbread or piece of Naan for the crust.

Naan bread is a traditional bread from India, which is a type of flatbread. Another popular bread used for pizza is pita bread.

Ingredients Needed For Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Ingredients Needed For Air Fryer Sausage, Ricotta, and Pumpkin Flatbread
  • Naan Flatbread
  • Extra Virgin Olive Oil
  • Garlic Powder
  • Pumpkin Puree
  • Ricotta Cheese
  • Chives
  • Salt
  • Black Pepper
  • Italian Sausage
  • Sage

How To Make Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Pumpkin Spread on Naan Flatbread Pizza

Preheat the air fryer to 400 degrees F, air fryer setting. Brush flatbread with olive oil on both sides. Sprinkle the top with garlic powder. Spread the pumpkin onto the top of the flatbread evenly. Leave about half an inch around the sides for a “crust.” 

Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Next, place a few dollops of ricotta on top of the pumpkin.

Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Top with chives, salt, and black pepper, sprinkle the cooked sausage on top.  Finally, add the chopped sage all over.

Place the flatbread in the air fryer basket and bake for about 6-8 minutes. When your toppings are hot, and your flatbread is golden brown, it’s ready!

Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Some Notes For This Recipe:

  • Use a pizza cutter to cut this into smaller pieces easily.
  • Try adding red pepper flakes for a little spice. 
  • Flatbread is best eaten right away, and any leftovers should be kept in the fridge.
  • You can use fresh pumpkin purée or canned pumpkin for this recipe.

Storing & Reheating

If you have any leftover Air Fryer Sausage, Ricotta, and Pumpkin Flatbread, let it cool to room temperature, and then place it into an airtight container. It will last in the refrigerator for about 1 to 2 days. After that it the flatbread will start to get mushy.

You can either reheat it in the microwave or the air fryer. For the air fryer, place the leftover flatbread and heat at 350 degrees F, air fryer setting for 3 to 5 minutes until warmed through.

Some Other Great Air Fryer Pizza Recipes:

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Air Fryer Sausage, Ricotta, and Pumpkin Flatbread
Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

Air Fryer Sausage, Ricotta, and Pumpkin Flatbread

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 8 minutes
0 minutes
Total Time: 18 minutes
Servings: 2 Servings

Description

Air Fryer Sausage, Ricotta, and Pumpkin Flatbread are fantastic! Nothing is better for a great fall lunch or dinner than a simple slice of pumpkin-infused flatbread!

Ingredients 

  • 1 Naan, or Flatbread
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon garlic powder
  • 1/3 cup pumpkin puree
  • 2 tablespoons ricotta cheese
  • 1 tablespoon chives, diced
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup Italian sausage, cooked and crumbled
  • 1 tablespoon sage, fresh

Instructions

  • Preheat the air fryer to 400 degrees F, air fryer setting.
  • Brush flatbread with olive oil on both sides. Sprinkle the top with garlic powder.
  • Spread the pumpkin onto the top of the flatbread evenly. Leave about half an inch around the sides for a “crust.” 
  • Next, place a few dollops of ricotta on top of the pumpkin.
  • Top with chives, salt, and black pepper.
  • Sprinkle the cooked sausage on top. 
  • Finally, add the chopped sage all over.
  • Place the flatbread in the air fryer basket and bake for about 6-8 minutes.
  • When your toppings are hot, and your flatbread is golden brown, it’s ready!
  • Plate, serve, and enjoy!

Equipment

  • Air Fryer, Air Fryer Basket or Air Fryer Oven

Notes

  • Use a pizza cutter to cut this into smaller pieces easily.
  • Try adding red pepper flakes for a little spice. 
  • Flatbread is best eaten right away, and any leftovers should be kept in the fridge.
  • *You can use fresh pumpkin purée or canned pumpkin for this recipe.

Nutrition

Serving: 1gCalories: 513kcalCarbohydrates: 37gProtein: 16gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 58mgSodium: 2036mgPotassium: 321mgFiber: 3gSugar: 4gVitamin A: 6490IUVitamin C: 4mgCalcium: 119mgIron: 2mg

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