Roasted Carrot Flatbread with Burrata, Sage, and Pumpkin Seed Pesto

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Introduction

If you are looking for a show-stopping appetizer or a main dish that’s bursting with seasonal flavors, look no further than this Roasted Carrot Flatbread with Burrata, Sage, and Pumpkin Seed Pesto. This recipe combines earthy roasted carrots, creamy burrata cheese, aromatic sage, and a nutty pumpkin seed pesto to create a savory, delightful flatbread that’s perfect for fall gatherings or a cozy dinner night. The blend of textures and flavors makes it a crowd-pleaser, with the burrata adding a luscious creaminess that balances the sweetness of the roasted carrots and the herbal notes of sage.

This dish is versatile enough to serve as an elegant appetizer or a satisfying vegetarian main. The pumpkin seed pesto adds a unique twist, providing a crunchy texture and a rich, nutty flavor that elevates this flatbread from ordinary to extraordinary. Let’s dive into this delectable recipe that’s sure to impress.

Ingredients:

For the Flatbread:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 3 tablespoons olive oil
  • 3/4 cup warm water

For the Roasted Carrots:

  • 4-5 medium carrots, peeled and sliced lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

For the Pumpkin Seed Pesto:

  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh sage leaves
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

For Toppings:

  • 2 balls of burrata cheese
  • Fresh sage leaves for garnish
  • Red pepper flakes (optional)
  • Drizzle of honey or balsamic glaze (optional)

Preparation:

Step 1: Make the Flatbread Dough

  1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
  2. Add olive oil and warm water, mixing until a dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Roast the Carrots

  1. Preheat your oven to 400°F (200°C).
  2. Place the sliced carrots on a baking sheet. Drizzle with olive oil, honey, cumin, salt, and black pepper. Toss to coat evenly.
  3. Roast the carrots in the preheated oven for 20-25 minutes, until tender and slightly caramelized. Set aside to cool.

Step 3: Prepare the Pumpkin Seed Pesto

  1. In a food processor, combine toasted pumpkin seeds, basil, sage, Parmesan cheese, and garlic.
  2. Pulse until the ingredients are finely chopped.
  3. With the processor running, slowly pour in the olive oil and lemon juice. Blend until the mixture is smooth. Season with salt and pepper to taste.

Step 4: Cook the Flatbread

  1. Divide the dough into two portions. Roll each portion into a thin oval or circle, about 1/4-inch thick.
  2. Heat a large skillet or griddle over medium-high heat. Lightly brush with olive oil.
  3. Cook each flatbread for 2-3 minutes on each side until bubbles form and the surface is golden brown.

Step 5: Assemble the Flatbread

  1. Spread a generous layer of pumpkin seed pesto over each flatbread.
  2. Top with roasted carrots, tearing the burrata cheese and placing it evenly across the flatbread.
  3. Garnish with fresh sage leaves, a sprinkle of red pepper flakes, and a drizzle of honey or balsamic glaze for extra sweetness and acidity.

Cooking Notes:

  • If you prefer a crispier flatbread, bake it in the oven at 425°F (220°C) for 5-7 minutes after assembling the toppings.
  • The roasted carrots can be made ahead of time and stored in the refrigerator for up to 3 days.
  • To toast pumpkin seeds, heat a dry skillet over medium heat and stir the seeds frequently until they start to pop and turn golden brown.

Serving Suggestions:

  • Serve this flatbread as an appetizer at your next dinner party or alongside a fresh green salad for a light meal.
  • Pair it with a glass of white wine, such as a Sauvignon Blanc or a crisp Pinot Grigio, to complement the flavors of the pesto and burrata.
  • For extra color and flavor, add a handful of arugula or microgreens on top before serving.

Tips:

  • To add more flavor, try roasting the carrots with a sprinkle of smoked paprika or a dash of chili flakes.
  • If you can’t find burrata, substitute it with fresh mozzarella or ricotta for a similar creamy texture.
  • The pumpkin seed pesto can be made in advance and stored in an airtight container in the refrigerator for up to one week.
  • For a gluten-free option, use a gluten-free flour blend in the flatbread dough.

Prep Time:

  • Prep Time: 30 minutes
  • Cooking Time: 35 minutes
  • Total Time: 1 hour 5 minutes

Nutritional Information (Per Serving):

  • Calories: 450
  • Protein: 12g
  • Sodium: 520mg
  • Carbohydrates: 40g
  • Fiber: 5g
  • Fat: 28g
  • Saturated Fat: 8g

Conclusion

This Roasted Carrot Flatbread with Burrata, Sage, and Pumpkin Seed Pesto is a flavorful, versatile dish that highlights the best of fall produce. It combines a medley of textures and flavors, from the sweetness of roasted carrots to the creamy burrata and the herbal, nutty pesto. Whether you serve it as a starter, side, or main course, it’s sure to impress your guests and become a new favorite in your recipe repertoire. Perfect for cozy dinners or festive gatherings, this flatbread is a delightful way to celebrate the season.

Print
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Roasted Carrot Flatbread with Burrata, Sage, and Pumpkin Seed Pesto

  • Author: Imili Johnson
  • Total Time: 1 hour 5 minutes
Print Recipe

Ingredients

Scale

For the Flatbread:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 3 tablespoons olive oil
  • 3/4 cup warm water

For the Roasted Carrots:

  • 4–5 medium carrots, peeled and sliced lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

For the Pumpkin Seed Pesto:

  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh sage leaves
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

For Toppings:

  • 2 balls of burrata cheese
  • Fresh sage leaves for garnish
  • Red pepper flakes (optional)
  • Drizzle of honey or balsamic glaze (optional)

Instructions

Step 1: Make the Flatbread Dough

  1. In a large mixing bowl, combine the flour, salt, sugar, and baking powder.
  2. Add olive oil and warm water, mixing until a dough forms.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Roast the Carrots

  1. Preheat your oven to 400°F (200°C).
  2. Place the sliced carrots on a baking sheet. Drizzle with olive oil, honey, cumin, salt, and black pepper. Toss to coat evenly.
  3. Roast the carrots in the preheated oven for 20-25 minutes, until tender and slightly caramelized. Set aside to cool.

Step 3: Prepare the Pumpkin Seed Pesto

  1. In a food processor, combine toasted pumpkin seeds, basil, sage, Parmesan cheese, and garlic.
  2. Pulse until the ingredients are finely chopped.
  3. With the processor running, slowly pour in the olive oil and lemon juice. Blend until the mixture is smooth. Season with salt and pepper to taste.

Step 4: Cook the Flatbread

  1. Divide the dough into two portions. Roll each portion into a thin oval or circle, about 1/4-inch thick.
  2. Heat a large skillet or griddle over medium-high heat. Lightly brush with olive oil.
  3. Cook each flatbread for 2-3 minutes on each side until bubbles form and the surface is golden brown.

Step 5: Assemble the Flatbread

  1. Spread a generous layer of pumpkin seed pesto over each flatbread.
  2. Top with roasted carrots, tearing the burrata cheese and placing it evenly across the flatbread.
  3. Garnish with fresh sage leaves, a sprinkle of red pepper flakes, and a drizzle of honey or balsamic glaze for extra sweetness and acidity.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes

Nutrition

  • Calories: 450
  • Sodium: 520mg
  • Protein: 12g

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