Spicy pumpkin and prosciutto pizzas
- 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)
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)
Total fat 12g
–Saturated fat 2g
Dietary fibre 8g
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.
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