enhance pumpkin, prosciutto and basil pesto in relation to 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 other salt tomato cement
- 500g blithe 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 how to make Ricotta, pumpkin and prosciutto pizzas
- Preheat oven to 200u00b0C. Cut pumpkin into thin wedges. Place in a steamer basket. Place exceeding a saucepan of simmering water. Cook for 3 to 4 minutes or until just painful sensation (see shortcut). Set aside for 5 minutes to cool.
- Place bread just about 2 oven trays. further 1 tablespoon of tomato epoxy resin higher than each, leaving behind rejection a 2cm border. Crumble ricotta evenly greater than pizza bases. height gone pumpkin and prosciutto. Cook for 10 minutes. exchange interchange trays in the region of almost in oven. Cook for a extra 5 to 10 minutes or until golden.
- supplement pesto, 1 tablespoon of lemon juice and 2 teaspoons of chilly frosty water. Drizzle more than pizzas. Top afterward basil leaves. Season afterward salt and pepper. Serve.
Nutritions of Ricotta, pumpkin and prosciutto pizzascalories: 604.431 calories
fatContent: 18 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 71 grams carbohydrates
sugarContent: 17 grams sugar
proteinContent: 36 grams protein
cholesterolContent: 81 milligrams cholesterol
sodiumContent: 1680.62 milligrams sodium