Ricotta
recipe

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.

Ingredients

  • 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

Method

  • 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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