Name: Air Fryer Sausage, Ricotta, and Pumpkin Flatbread
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: American
Ingredients: 1 Naan Flatbread; 1 Tsp Extra Virgin Olive Oil; 1 Tsp Garlic Powder; 1/3 Cup Pumpkin Purée; 2 Tbsp Ricotta Cheese; 1 Tsp Chives; ¼ Tsp Salt; ½ Tsp Black Pepper; ½ Cup Italian Sausage (Cooked); 1 Tsp Fresh Sage (Chopped)

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

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

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!

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:

Yield: 2 Servings