In a large mixing bowl, combine all-purpose flour, olive oil, warm water, and salt. Mix until a soft dough begins to form, then knead the mixture on a floured surface for about 5 minutes, until it becomes smooth and elastic. Cover the dough with a clean towel and let it rest for 20 minutes.

Once the dough has rested, divide it into equal pieces. On a lightly floured surface, use a rolling pin to roll each piece into a thin circle, about ¼ inch thick.

Preheat your oven to 400°F (200°C) while you prepare your flatbreads. Line a baking sheet with parchment paper and place the rolled-out dough on it. Bake for approximately 10 minutes, or until the flatbreads are slightly golden and set.

Remove the pre-baked flatbreads from the oven and let them cool slightly. Spread a generous layer of pumpkin puree over each flatbread, followed by dollops of ricotta cheese mixed with a sprinkle of rosemary. Scatter mozzarella cheese atop each flatbread.

Return the topped flatbreads to the oven and bake for an additional 10 minutes. Watch closely as the cheese melts and begins to bubble, turning a lovely golden brown.

Once baked, take the Pumpkin Ricotta Flatbreads out of the oven and let them cool for a few minutes. Slice into wedges and serve warm.