Spicy pumpkin and prosciutto pizzas

Serves: 4
Time to make: 30 mins

Total cost: $ 18.48 / $ 4.62 per serve

(at time of publication)

Ingredients

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)

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1580kJ

Calories 376cal

Protein 14g

Total fat 12g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 11g

Dietary fibre 8g

Sodium 580mg

Calcium 150mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

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.