Spicy pumpkin and prosciutto pizzas

Make your own low-calorie pizzas with this spicy recipe. Ready in only thirty minutes, you'll never order out again!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 x 150g Turkish bread pizza bases
2 cups peeled, grated pumpkin
4 slices prosciutto, halved lengthways
10 baby carrots, scrubbed or peeled, halved lengthways
½ teaspoon chilli flakes
black pepper
spray olive oil
8 cups baby rocketarugulaX
1 Lebanese cucumber, peeled into ribbons
¼ cup Kalamata olives
2 tablespoons vinaigrette (see tips)

Instructions

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1 Preheat the oven to 200°C. Line two large baking trays with baking paper and place a pizza base on each tray.

2 Top each base with grated pumpkin, prosciutto and carrots. Scatter over chilli flakes. Season with pepper and spray with oil.

3 Bake pizzas in the oven for 20-25 minutes, or until bases are crisp and pumpkin and carrots are lightly golden.

4 Meanwhile, in a bowl, combine two-thirds of the rocket with cucumber, olives and vinaigrette.

5 Top pizzas with remaining rocket, then slice and serve with the rocket and olive salad.

Variations

Make it gluten free: Use gluten-free pizza bases and check prosciutto is gluten free.

Make it low FODMAP: Use gluten-free pizza bases. Choose buttercup squash instead of pumpkin. Choose a prosciutto or salami that doesn’t contain onion or garlic.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

HFG tip

For vinaigrette, use 1 part olive oil to 2 parts balsamic vinegar.

Nutrition Info (per serve)

Calories 376 cal

Kilojoules 1580 kJ

Protein 14 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 8 g

Sodium 580 mg

Calcium 150 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.