Pumpkin & Prosciutto Pizza – A Perfectly Balanced Fall Slice

When the air turns crisp and pumpkins pop up on porches and in pastries alike, there’s one unexpected place where they shine even brighter: on pizza. Pumpkin & Prosciutto Pizza is the kind of culinary surprise that makes you wonder why you haven’t been doing this every fall. Sweet roasted pumpkin puree acts as the base “sauce,” providing a creamy contrast to the salty elegance of thinly sliced prosciutto. Finished with melty mozzarella, a handful of arugula, and a drizzle of balsamic glaze, this pizza delivers layers of seasonal flavor that are comforting, classy, and just a little bit daring. Think of it as fall dinner party meets cozy weeknight slice.

Pumpkin & Prosciutto Pizza

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: ArugulaPizza, FallPizza, GourmetPizza, ProsciuttoPizza, PumpkinPizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Pizza stone or baking sheet – Helps ensure a crisp crust.
• Mixing bowl – For combining pumpkin base ingredients.
• Pastry brush – To brush the dough with oil.
• Pizza peel or flat spatula – To transfer pizza if using a stone.
• Oven mitts – For safe handling of hot pans and trays.
• Sharp knife or slicer – To prepare prosciutto and onion slices cleanly.

Ingredients

Dough

• 1 lb 450 g pizza dough, at room temperature
• 1 tbsp olive oil for brushing
• 1 tbsp flour or cornmeal for dusting peel or baking sheet

Pumpkin Sauce Base

• 1/2 cup pumpkin purée unsweetened
• 1 small garlic clove minced
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp olive oil

Toppings

• 1 1/2 cups shredded mozzarella cheese
• 4 –6 slices prosciutto
• 1/4 red onion thinly sliced
• 1/4 tsp black pepper
• 1 handful baby arugula for garnish
• 1 tbsp balsamic glaze for finishing
• Optional: shaved Parmesan for garnish

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Instructions

Preparation

• Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
• In a small bowl, mix the pumpkin purée, minced garlic, nutmeg, salt, and olive oil until smooth. Set aside.
• Roll or stretch the dough into a 12–14″ circle on a floured surface. Place on a pizza peel or baking sheet dusted with flour or cornmeal.

Notes

• Short on time? Use store-bought pumpkin purée, but make sure it’s unsweetened (not pie filling).
• Vegan variation: Skip prosciutto and use vegan mozzarella and balsamic glaze. Add caramelized onions or roasted mushrooms for richness.
• Flavor tip: Add a pinch of chili flakes to the pumpkin mixture for subtle heat.
• Presentation: A few pumpkin seeds or pepitas make for a festive, crunchy topping.

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