Pumpkin Pizza Crust with Arugula and Prosciutto
Here’s how to use up that leftover pumpkin puree you’ve had in the cupboard since Thanksgiving. Pizza, anyone?
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Ingredients
- Pumpkin Pizza Crust
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 1½ teaspoons kosher salt
- ½ cup pumpkin puree
- ¼ cup extra-virgin olive oil
- Pizza
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup ricotta cheese
- 3 cups arugula
- 3 ounces prosciutto
- ½ cup crumbled blue cheese
- 1 to 2 tablespoons balsamic vinegar
- Flaky sea salt and freshly ground black pepper
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