Roast pumpkin pizza with prosciutto and dukkah sprinkle
450 g, thinly sliced
1½ tbs, pistachio, plus 2 tsp to garnish
pizza base, thin
300 g, (2x150g bases), wholemeal
½ cup(s), (125ml)
reduced-fat mozzarella cheese
½ cup(s), grated, (50g), coarsely grated
roasted capsicum, not in oil
½ cup(s), (100g), strips
prosciutto fat trimmed
4 slice(s), (60g), fat trimmed, torn
1 whole, thinly sliced
2 individual, (120g) thinly sliced
2 tbs, finely shredded
25 g, baby
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Sprinkle with 1 tbs dukkah. Bake for 20-25 minutes or until tender.
- Place pizza bases on two baking trays. Spread with puree and sprinkle with mozzarella. Top with roasted pumpkin, capsicum, prosciutto and eschalot. Arrange bocconcini over topping. Bake for 10-12 minutes or until cheese is melted and bases are crisp.
- Sprinkle pizza with basil, rocket and extra dukkah. Slice and serve.