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Pumpkin Pizza Crust with Arugula and Prosciutto

pumpkin pizza crust with arugula and prosciutto
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Thank you Pure Wow for the recipe!

Ingredients

Pumpkin Pizza Crust:

  • 4 cups all-purpose flour 

  • 2 tsp instant yeast

  • 1 + ½ tsp kosher salt

  • ½ cup pumpkin puree

  • ¼ cup extra-virgin olive oil 

Pizza:

  • 4 Tbsp extra-virgin olive oil 

  • 1 cup ricotta cheese

  • 3 cups arugula 

  • 3 oz. prosciutto

  • ½ cup crumbled blue cheese

  • 1-2 Tbsp balsamic vinegar

  • Flaky sea salt and freshly ground black pepper

Instructions

  1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast, and salt. In a liquid measuring cup, mix the pumpkin puree, olive oil, and 1 cup of warm water. 

  2. Add the pumpkin mixture to the flour mixture and mix on low speed for 3 minutes, then on medium speed for 2 more minutes. The dough should look smooth and elastic. Transfer the dough to a greased bowl and cover it with plastic wrap. Let it rise until it’s nearly doubled in size — about an hour. 

  3. Preheat the oven to 450°F. Grease a baking sheet with 1 tablespoon of olive oil. Gently stretch the pizza dough into a long oval shape and brush the surface with another tablespoon of olive oil. 

  4. Spread the ricotta over the crust, leaving about an inch uncovered around the perimeter. Transfer the pizza to the oven and bake until the crust is a golden brown — 10-12 minutes. 

  5. While the crust is still hot, pile the arugula on top of the pizza. Arrange the prosciutto evenly over the arugula and top it with an even layer of blue cheese crumbles. Drizzle the remaining 2 tablespoons of olive oil and 1-2 tablespoons of balsamic vinegar over the top. Garnish with flaky sea salt and black pepper. 

Find it online: https://shesafullonmonet.com/canned-pumpkin-recipes/