Pumpkin, Prosciutto and Pomegranate Pizza

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Butter, unsalted1 1/2 Tbsp
All-purpose flour1 Tbsp
Milk, whole1 cup
Nutmeg, ground1/8 tsp
Libby's 100% Pure Pumpkin5 Tbsp
Sour cream1 Tbsp
Prosciutto, shaved thin2 Tbsp
Garlic, shaved thin and fried1 Tbsp
Mozzarella cheese, shredded2/3 cup
Pomegranate seeds3 Tbsp
Parsley, washed and picked1/8 cup
Vinegar, white balsamic1 tsp
Oil, extra virgin olive1/2 Tbsp
Pizza dough ball, prepared1 ea



  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 flowered 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.