Pumpkin, Prosciutto and Pomegranate Pizza
Ingredients
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Butter, unsalted -- 1 1/2 Tbsp
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All-purpose flour -- 1 Tbsp
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Milk, whole -- 1 cup
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Nutmeg, ground -- 1/8 tsp
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Libby's 100% Pure Pumpkin -- 5 Tbsp
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Sour cream -- 1 Tbsp
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Prosciutto, shaved thin -- 2 Tbsp
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Garlic, shaved thin and fried -- 1 Tbsp
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Mozzarella cheese, shredded -- 2/3 cup
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Pomegranate seeds -- 3 Tbsp
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Parsley, washed and picked -- 1/8 cup
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Vinegar, white balsamic -- 1 tsp
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Oil, extra virgin olive -- 1/2 Tbsp
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Pizza dough ball, prepared -- 1 ea
Preparation
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1In a medium sauce pan over medium flame, melt butter and add flour. Stir using a wooden spoon.
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2Temper hot milk into the pan slowly and stirring. Bring liquid to a simmer and whisk to remove clumps of roux.
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3Cook milk mixture until thick and no flour-y taste or texture, about 15 minutes. Remove mixture from the stovetop and add nutmeg, pumpkin, sour cream, and salt. Chill sauce in refrigerator until ready for use.
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4On a heavily floured surface, roll out dough ball. Add 2 oz of sauce and spread evenly on top of the dough.
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5Spread cheese evenly, then top with garlic. Bake in a 400°F oven until cooked through. Once finished, remove from the oven and allow pizza to rest.
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6Garnish pizza with parsley tossed in vinegar and olive oil.
Components
