Tasteful Ricotta, pumpkin and prosciutto pizzas Recipe

Combine pumpkin, prosciutto and basil pesto on this easy pizza for an easy and delicious lunch.
Ricotta, pumpkin and prosciutto pizzas
Prep Time : 0:30 | Cook Time : 0:24 | Total Time : 0:54 | Serving : 4 person.


  • 500g jap pumpkin, peeled, deseeded

  • 4 large rounds Lebanese bread

  • 1/3 cup no added salt tomato paste

  • 500g fresh low-fat ricotta cheese

  • 6 slices prosciutto, torn into pieces

  • 1 1/2 tablespoons basil pesto

  • 1/2 small lemon, juiced

  • 1/4 cup small basil leaves


  • Step 1

    Preheat oven to 200°C. Cut pumpkin into thin wedges. Place in a steamer basket. Place over a saucepan of simmering water. Cook for 3 to 4 minutes or until just tender (see shortcut). Set aside for 5 minutes to cool.

  • Step 2

    Place bread on 2 oven trays. Spread 1 tablespoon of tomato paste over each, leaving a 2cm border. Crumble ricotta evenly over pizza bases. Top with pumpkin and prosciutto. Cook for 10 minutes. Swap trays around in oven. Cook for a further 5 to 10 minutes or until golden.

  • Step 3

    Combine pesto, 1 tablespoon of lemon juice and 2 teaspoons of cold water. Drizzle over pizzas. Top with basil leaves. Season with salt and pepper. Serve.

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