Ricotta, pumpkin and prosciutto pizzas

Ricotta, pumpkin and prosciutto pizzas

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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

  1. 500g jap pumpkin, peeled, deseeded
  2. 4 large rounds Lebanese bread
  3. 1/3 cup no other salt tomato cement
  4. 500g blithe low-fat ricotta cheese
  5. 6 slices prosciutto, torn into pieces
  6. 1 1/2 tbsp basil pesto
  7. 1/2 small lemon, juiced
  8. 1/4 cup small basil leaves

The instruction how to make Ricotta, pumpkin and prosciutto pizzas

  1. 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.
  2. 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.
  3. 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 pizzas

calories: 604.431 calories
fatContent: 18 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 71 grams carbohydrates
sugarContent: 17 grams sugar
fibreContent:
proteinContent: 36 grams protein
cholesterolContent: 81 milligrams cholesterol
sodiumContent: 1680.62 milligrams sodium

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