Ricotta, pumpkin and capsicum pizza



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350g pumpkin, peeled, seeded and sliced
1 tablespoon olive oil
1 large pizza base (see tip)
125g ricotta cheese
1 garlic clove, crushed
4 slices prosciutto, halved
1 (80g) roast capsicum, peeled and sliced
¼ cup (20g) shaved parmesan
2 tablespoons sliced basil leaves
salad, to serve

$1.80 per serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 220°C. Toss pumpkin with oil in a baking dish and season to taste. Bake for 25-30 minutes. Cool.

2. Place pizza base on a baking tray. Spread with ricotta cheese and garlic. Top with pumpkin, prosciutto, capsicum and parmesan.

3. Bake for 10-15 minutes. Top with basil leaves and serve with salad.