Servings: 4 people
Equipment
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
Instructions
Preparation
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
- 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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