Table of Contents
Recipe for healthy pumpkin pizza with Parma ham, lamb’s lettuce and parmesan
Pizza does not always have to be topped with classics such as salami, tomato-mozzarella or mushrooms. Our autumn variation made from butternut, Parma ham, lamb’s lettuce and parmesan isn’t just for pumpkin lovers.
light
Italian
oven dishes
ingredients
for 4 servings
- 15 grams of fresh yeast
- 400 g tender oat flakes
- 4 tbsp olive oil
- salt
- 1/2 Butternutkürbis (ca. 600 g)
- 2 red onions
- 1 sprig of rosemary
- 200g of tomato passata
- 2 THE Tomatenmark
- pepper from the grinder
- 80 g lamb’s lettuce
- 160 g Parma ham (thinly sliced)
- 80g Parmesan cheese
- Also: flour for the work surface
preparation
- Mix the yeast with approx. 250 ml lukewarm water. In a bowl, knead together the oatmeal, 2 tbsp olive oil and 1 tsp salt to form a smooth dough. Cover and leave to rise for approx. 45 minutes.
- For the topping, peel the pumpkin and scrape out the seeds with the fibers. Cut the flesh into narrow wedges. Peel the onions and also cut them into narrow wedges. Rinse the rosemary, pat dry, pluck off 1 tablespoon of the needles and chop. Mix in the tomato passata and tomato paste, season with salt and pepper.
- Quarter the yeast dough, shape into balls on a floured work surface and leave covered for a further 15 minutes.
- Preheat the oven to 240 degrees circulating air. Line two baking sheets with parchment paper. Roll out the dough into thin flatbreads and place on the baking sheet. Spread with the tomatoes, top with pumpkin and onions and drizzle with the remaining oil. Bake in the oven for 10-15 minutes until crispy.
- Rinse the lamb’s lettuce, clean, spin dry and pluck smaller. Remove the pizzas, top with lamb’s lettuce and slices of ham. To serve, grate the Parmesan on top.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 3,184 kJ 761 kcal |
| fat | 32.0 g |
| carbohydrates | 83.0 g |
| protein | 32.0 g |
