Ricotta, Pumpkin And Prosciutto Pizzas

Combine pumpkin, prosciutto and basil pesto on this easy pizza for an easy and delicious lunch.

The ingredient of Ricotta Pumpkin And Prosciutto Pizzas

• 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 tbsp basil pesto
• 1 2 small lemon juiced
• 1 4 cup small basil leaves

The Instruction of ricotta pumpkin and prosciutto pizzas

• preheat oven to 200u00b0c 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
• 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
• 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

Nutritions of Ricotta Pumpkin And Prosciutto Pizzas

fatContent: 604 431 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 71 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: 81 milligrams cholesterol

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