
Ricotta, Pumpkin and Prosciutto Pizzas
Ingredients
Instructions
- 500 g jap pumpkin, peeled, seeded
- 4 large round Lebanese breads
- 1/3 cup no salt added tomato paste
- 500 g low-fat fresh ricotta cheese
- 6 slices prosciutto, torn into pieces
- 1 1/2 tbsp basil pesto
- 1/2 small lemon, squeezed
- 1/4 cup small basil leaves
- Preheat the oven to 200°C. Cut the pumpkin into thin wedges. Place in a steamer basket. Place over a pot of simmering water. Cook for 3 to 4 minutes or until tender (see shortcut). Leave to cool for 5 minutes.
- Place bread on 2 baking sheets. Spread 1 tbsp tomato puree over each, leaving a 2cm border. Crumble the ricotta evenly over the pizza bases. Garnish with pumpkin and prosciutto. Cook for 10 minutes. Swap the trays in the oven. Bake another 5-10 minutes or until golden brown.
- Combine pesto, 1 tbsp lemon juice and 2 tsp cold water. Baste the pizzas. Garnish with basil leaves. Season with salt and pepper. Serve.
Ricotta, Pumpkin and Prosciutto Pizzas
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Ricotta, Pumpkin and Prosciutto Pizzas Recipe – Ricotta, Pumpkin and Prosciutto Pizzas Recipes
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