Light and Crispy Pumpkin Schiacciata!

Get ready to fall head over heels for this irresistibly crispy, yet light and airy pumpkin schiacciata. This is a savory Italian flatbread that combines the sweetness of pumpkin with the richness of Parmesan. This mouth waterign dish is perfect as a delicious appetizer, a snack, or an unforgettable side dish, this crispy delight is sure to wow your taste buds. Lightly seasoned with rosemary and pepper, it’s the perfect companion to any meal – or simply enjoyed on its own, straight from the pan.

What is Pumpkin Schiacciata?

It hails from Tuscany and is a perfect example of how humble ingredients can come together to create something extraordinary. The combination of grated pumpkin, olive oil, and a touch of Parmesan gives it a beautiful, golden texture that’s crispy on the outside and soft on the inside. Rosemary adds an herbal touch that makes this dish stand out, making it ideal for enjoying at any time of day, whether as a side dish, a starter, or even a snack with a glass of wine.

It has its origins in Tuscany, where the word "schiacciata" means "squashed" or "pressed." The term refers to the way the dough is flattened before baking, giving it a crispy, rustic edge. Traditionally, schiacciata can be sweet or savory, but the pumpkin variation brings a seasonal sweetness that pairs perfectly with the savory cheese and herbs.

Pro Tips for the Best Pumpkin Schiacciata

• For the best texture, use a firm, sweet variety like sugar pumpkin. Avoid overly watery pumpkins as they can affect the dough consistency.
• Grate the pumpkin finely. The finer the grate, the better the pumpkin will blend into the dough, ensuring an even texture.
• Use high-quality olive oil. Since olive oil is a key ingredient, pick an extra virgin one for maximum flavor and richness.
• When you pour the dough into the baking tray, be sure to level it with a spatula. This ensures it bakes evenly, giving you that perfect golden crust.
• Always preheat the oven before baking. It helps the dough rise and bake evenly, ensuring a crisp, light texture.
• Don’t Overbake this dish. Keep an eye on the schiacciata towards the end of baking. Once it turns golden and crispy on top, it’s done.
• Schiacciata is at its best when fresh out of the oven. It keeps its crispy texture for a short time, so enjoy it while it’s warm.
• Want to get adventurous? Try adding a sprinkle of garlic powder or a drizzle of balsamic glaze for a fun twist.

Can I Freeze Pumpkin Schiacciata?

Yes! You can freeze the baked schiacciata for up to 1 month. Just let it cool completely before wrapping it tightly in plastic wrap and aluminum foil. Reheat in the oven for a crispy finish.

Can I Use a Different Type of Cheese?

If you’re not a fan of Parmesan, try Pecorino or a mild mozzarella for a different flavor profile.

How Do I Know When It’s Done Baking?

The schiacciata should be golden brown on top and crispy around the edges. A toothpick inserted in the center should come out clean.

Can I Add More Herbs?

Absolutely! Feel free to experiment with thyme, sage, or even a pinch of chili flakes for a little heat.

Can I Add More Pumpkin?

For a richer pumpkin flavor, you can increase the amount of grated pumpkin, but be cautious as it may affect the dough consistency.

How to Make Pumpkin Schiacciata

Step 1

Step 1

Step 1. Start by grating your pumpkin finely. Set it aside to allow the natural juices to release.

Step 1. Start by grating your pumpkin finely. Set it aside to allow the natural juices to release.

Step 2

Step 2

Step 2. In a large bowl, add the egg, water, olive oil, flour, salt, and Parmesan. Toss in the grated pumpkin and stir everything until well combined.

Step 2. In a large bowl, add the egg, water, olive oil, flour, salt, and Parmesan. Toss in the grated pumpkin and stir everything until well combined.

Step 3

Step 3

Step 3. Line a baking tray with parchment paper and pour the dough mixture onto it. Use a spatula to spread the mixture evenly, ensuring it reaches all corners of the tray.

Step 3. Line a baking tray with parchment paper and pour the dough mixture onto it. Use a spatula to spread the mixture evenly, ensuring it reaches all corners of the tray.

Step 4

Step 4

Step 4. Place a few sprigs of fresh rosemary on top of the dough for that beautiful herb aroma and added flavor. Pop your tray into the oven and bake at 180°C (360°F) for 35 minutes, or until the schiacciata is golden brown and crispy around the edges.

Step 4. Place a few sprigs of fresh rosemary on top of the dough for that beautiful herb aroma and added flavor. Pop your tray into the oven and bake at 180°C (360°F) for 35 minutes, or until the schiacciata is golden brown and crispy around the edges.

Step 5

Step 5

Step 5. Once done, remove from the oven and let it cool slightly. Slice it into squares and serve while warm.

Step 5. Once done, remove from the oven and let it cool slightly. Slice it into squares and serve while warm.