Pumpkin and Prosciutto Pizza

Pumpkin and Prosciutto Mini Pizzas



1 head of garlic

1 Tbsp olive oil

¼ tsp salt

6 small flat breads halved or pita bread (Flat-Outs seem to be available in the bread section of most of our local groceries)

15 oz can of pumpkin

½ tsp salt

¼ tsp red pepper flakes

1 Tbsp fresh sage, chopped fine, or 1 tsp dried crumbled sage

1 Tbsp olive oil, more if needed

4 oz prosciutto

1½ cup grated Gouda cheese

¼ cup pepittas (pumpkin seeds) or toasted almonds

Optional garnishes: sage and chives


Preheat oven to 350 degrees.

Cut the tip off of the head of garlic and place it on a sheet of aluminum foil big enough to wrap around the garlic. Top the garlic with olive oil and salt. Wrap the foil around to completely seal and bake for 45 minutes until garlic is soft. Let cool briefly. (Alternately sauté garlic if you are in a hurry, being careful not to burn it.)

Put pumpkin in a small bowl.

Squeeze the garlic cloves into the pumpkin along with the oil left in the aluminum foil.

Add the salt, red pepper flakes, and sage and mash to combine garlic and pumpkin. This doesn’t have to be a smooth paste – lumps are fine.

In a large skillet over medium high heat sauté prosciutto in olive oil until crisp, remove and crumble.

To the same skillet, add the flat breads a few at a time and cook for about a minute on each side to lightly brown.


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