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Pumpkin, prosciutto, provolone & sage pizza

Encourage guests to add an extra burst of flavour by decorating the table with potted herbs - by Kerrie Worner
  • 27 Oct 2016
Pumpkin, prosciutto, provolone & sage pizza
Nicky Ryan
Serves 1 large pizza
Proudly supported by

Sweet, salty and crunchy - perfect for sharing!

Ingredients

Pizza dough

Makes 2 pizza bases

2 cups plain flour

1 x 7g sachet dry yeast

1 tsp caster sugar

½ tsp salt

2 tbsp olive oil

¾–1 cup warm water

Olive oil cooking spray, for greasing

 

Topping

400g pumpkin, peeled, thinly sliced

¼ cup extra virgin olive oil

2 garlic cloves, crushed

¼ cup sage leaves, thinly sliced

½ qty pizza dough

50g (6 slices) prosciutto

125g provolone, thinly sliced

75g Castello White cheese, roughly chopped

 

Method

  1. Sift flour into a large bowl, then stir in yeast, sugar and salt. Add oil and enough water to mix to a soft dough. Knead on a lightly floured surface until smooth.

  2. Put dough into a lightly oiled bowl. Cover and rest in a warm place until doubled in size (about 45 minutes).

  3. Grease 2 large oven trays with olive oil spray. Punch down dough with your fist and knead lightly until smooth. Cut dough in half. Roll each piece out on a floured surface to 30cm x 20cm rectangle or 35cm round. Transfer dough to prepared trays.

  4. Preheat oven to 180°C. Line two oven trays with baking paper. Spread pumpkin out in a single layer onto trays and brush lightly with combined oil, garlic and sage. Roast for 20-25 minutes or until soft and beginning to brown.

     

  5. Brush pizza base liberally with sage and garlic oil, reserving a little for serving. Arrange pumpkin slices on top. Tear prosciutto in half lengthways and lay loosely on top. Spread provolone on top and sprinkle with Castello cheese. Bake for 20-25 minutes or until golden. Brush with more sage and garlic oil to serve.

     

    For another topping idea, try our Barbecue meat lovers' pizza

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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