Pumpkin Crust Pizza

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 366, total fat 24 G., saturated fats 6 G., proteins 15 G., carbohydrates 25 G., fiber 4 G., cholesterol 44 mg, sodium 707 mg, sugar 4 G.

This pizza isn't just another gluten-free recipe, but a great way to add more vibrant, healthy pumpkin to your family's diet. The crust is made with pumpkin puree, a little flour, Parmesan, and spices. Bake it, top it with homemade arugula pesto, fresh arugula, and prosciutto, and enjoy the delicious combination of sweet and spicy pumpkin crust and savory topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 small butternut squash (about 1 kg), peeled, seeded, and cut into 4 cm cubes (makes 2 cups puree)
2 tablespoons extra-virgin olive oil
1.5 tsp coarse salt
0.5 cups premium flour
1 tbsp. grated parmesan
1 large egg
1 tbsp. baking powder
2 tsp Italian seasoning
Cooking spray

Arugula pesto

2 cups young arugula
1 cup fresh basil leaves
0.5 cups toasted almonds
1/4 tbsp. grated parmesan
Juice of 1 lemon
1/4 cup extra-virgin olive oil

Toppings

2 cups young arugula
60 g thinly sliced prosciutto
Parmesan shavings for serving
Balsamic glaze to drizzle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin puree, Parmesan cheese, eggs, premium flour, Italian seasonings, pesto sauce, arugula, almond, lemon juice, prosciutto

Cooking the dish according to the recipe:

Cake:

Preheat oven to 200°C. Toss the pumpkin cubes with olive oil and salt. Place in a single layer on a baking sheet and bake, stirring once, until the pumpkin is tender, 30–35 minutes. Remove from the oven.
Place the pumpkin in a bowl and mash until smooth, about 2 cups. Add the flour, grated Parmesan, egg, baking powder, and Italian seasoning to the puree, then mix well.

Line a baking sheet with parchment paper and lightly spray with cooking spray. Form the mixture into a 12-inch (30 cm) circle, spreading it evenly with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
While the pizza is in the oven, prepare the pesto.:

In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice, and olive oil. Blend until smooth.
Remove the pizza crust from the oven and carefully transfer it to a serving platter or cutting board with a spatula (the crust isn't very fragile, but it's more fragile than a regular pizza crust). Top with pesto sauce and spread it out, leaving a 1/2-inch border.
Topping:

Add arugula, prosciutto, and Parmesan shavings. Drizzle with balsamic glaze.