Spicy pumpkin and prosciutto pizzas
Nutrition Info.(per serve)
- 2 x 150g Turkish bread pizza bases
- 2 cups peeled, grated pumpkin
- 4 slices prosciutto, halved lengthways
- 10 baby carrots, scrubbed or peeled, halved lengthways
- ½ teaspoon chilli flakes
- black pepper
- spray olive oil
- 8 cups baby rocketarugulaX
- 1 Lebanese cucumber, peeled into ribbons
- ¼ cup Kalamata olives
- 2 tablespoons vinaigrette (see tips)
Total fat 12g
Saturated fat 2g
Dietary fibre 8g
1 Preheat the oven to 200°C. Line two large baking trays with baking paper and place a pizza base on each tray.
2 Top each base with grated pumpkin, prosciutto and carrots. Scatter over chilli flakes. Season with pepper and spray with oil.
3 Bake pizzas in the oven for 20-25 minutes, or until bases are crisp and pumpkin and carrots are lightly golden.
4 Meanwhile, in a bowl, combine two-thirds of the rocket with cucumber, olives and vinaigrette.
5 Top pizzas with remaining rocket, then slice and serve with the rocket and olive salad.
Make it gluten free: Use gluten-free pizza bases and check prosciutto is gluten free.
Make it low FODMAP: Use gluten-free pizza bases. Choose buttercup squash instead of pumpkin. Choose a prosciutto or salami that doesn’t contain onion or garlic.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
For vinaigrette, use 1 part olive oil to 2 parts balsamic vinegar.