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RECIPE # 5091 PUMPKIN & PROSCIUTTO PIZZAS Thu. Oct. 31, 2013

RECIPE # 5091 PUMPKIN & PROSCIUTTO PIZZAS Thu. Oct. 31, 2013

CREATED Oct 31, 2013

SALLIE SWOR / COOKBOOK AUTHOR & FOOD BLOGGER

 

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, drained

½ tsp salt (more to taste)

¼ tsp red pepper flakes

Fresh sage, chopped fine (optional)

1 Tbsp olive oil, more if needed

4 oz prosciutto

1½ cups grated Gruyere or Gouda cheese

¼ cup pepittas (pumpkin seeds) or toasted almonds

Optional garnishes: sage and chives

Directions: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.) In a small bowl, mash up the pumpkin a bit. Squeeze the garlic cloves into the beans along with the oil left in the aluminum foil. Add the salt, red pepper flakes and sage if you are using it 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. Place on a baking sheet. (Line with foil for easy clean-up.) Top flat breads with pumpkin mixture, and prosciutto and divide cheese evenly over the top. Sprinkle with almonds if desired and bake for 6 to 8 minutes to melt cheese. Top with sage and chives, or just enjoy as is! 
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