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Pumpkin, Prosciutto and Pomegranate Pizza

  • 55 min
  • Easy
  • 8
  • Butter, unsalted -- 1 1/2 Tbsp
  • All-purpose flour -- 1 Tbsp
  • Milk, whole -- 1 cup
  • Nutmeg, ground -- 1/8 tsp
  • Libby's 100% Pure Pumpkin -- 5 Tbsp
  • Sour cream -- 1 Tbsp
  • Prosciutto, shaved thin -- 2 Tbsp
  • Garlic, shaved thin and fried -- 1 Tbsp
  • Mozzarella cheese, shredded -- 2/3 cup
  • Pomegranate seeds -- 3 Tbsp
  • Parsley, washed and picked -- 1/8 cup
  • Vinegar, white balsamic -- 1 tsp
  • Oil, extra virgin olive -- 1/2 Tbsp
  • Pizza dough ball, prepared -- 1 ea
Preparation
1
In a medium sauce pan over medium flame, melt butter and add flour. Stir using a wooden spoon.
2
Temper hot milk into the pan slowly and stirring. Bring liquid to a simmer and whisk to remove clumps of roux.
3
Cook 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.
4
On a heavily floured surface, roll out dough ball. Add 2 oz of sauce and spread evenly on top of the dough.
5
Spread 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.
6
Garnish pizza with parsley tossed in vinegar and olive oil.
Components