Pumpkin Pear Prosciutto Pizza

The pumpkin pizza was a HUGE success! Super delicious! It’s whole wheat pizza dough from Harris Teeter; a pumpkin sauce made with canned pumpkin, garlic, cider vinegar, and a touch of maple; a sprinkling of part skim mozzarella; diced sauteed onions; Asian pears; arugula; and prosciutto! Enjoy!!

Ingredients

8oz of your favorite pizza dough (I used Harris Teeter’s Whole Wheat Dough)

1/2 cup onion, chopped

1 clove garlic, chopped

1/2 cup pumpkin puree

3/4 cup water

1 tsp cider vinegar

2 tsp maple syrup (I used a 1/2 tsp of maple extract)

2-3 slices prosciutto

1/2 cup mozzarella

Topping:

fresh arugula

1/2 an Asian pear, sliced thinly

 

Directions

Heat oven to 375 degrees.Spray sheet pan with nonstick spray. Roll out pizza crusts into 2 mini pizzas and bake for 8 minutes or until lightly browned. On a separate sheet, crisp prosciutto if desired.

Saute onions in a medium pan sprayed with cooking spray.

In separate pan, heat garlic. Add pumpkin and water, stir to combine. Stir in cider vinegar and maple syrup (or extract). Cook on medium for 5 minutes. Add more water to thin if desired.

Spread pumpkin sauce onto pizza crusts. Sprinkle cheese then onions onto each. Divide prosciutto amongst crusts. Cook pizzas for 5-6 minutes, or until cheese is melted. Remove from oven and allow pizzas to cool for several minutes. Add pear slices and arugula to finish.

Serving Size: 2 mini pizzas

 

Nutritional Info

 
 Calories 466.7
 
  Total Fat 10.4 g
 
      Saturated Fat 3.2 g
 
      Polyunsaturated Fat 0.1 g
 
      Monounsaturated Fat 0.0 g
 
  Cholesterol 25.9 mg
 
  Sodium 1,164.1 mg
 
  Potassium 172.3 mg
 
  Total Carbohydrate 65.6 g
 
      Dietary Fiber 13.4 g
 
      Sugars 7.1 g
 
  Protein 23.3 g
Vitamin A 196.4 %
 
  Vitamin B-12 0.0 %
 
  Vitamin B-6 4.2 %
 
  Vitamin C 14.7 %
 
  Vitamin D 0.0 %
 
  Vitamin E 2.1 %
 
  Calcium 24.2 %
 
  Copper 3.4 %
 
  Folate 64.5 %
 
  Iron 22.0 %
 
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