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Prosciutto, Pumpkin and Bocconcini Pizza

Serves 4


  • 7g ( 1 sachet) dry yeast
  • 1 teaspoon sugar
  • 185ml warm water
  • 1 1/2 cups plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 300g pumpkin, peeled and cut into 2cm cubes
  • spray olive oil
  • freshly ground black pepepr
  • 1/4 cup passata or Italian cooking sauce
  • 100g bocconcini, drained and sliced
  • 2 thin slices prosciutto, roughly torn
  • 6-8 small basil leaves, roughly torn
  • 50g rocket leaves
  • 1 teaspoon red wine vinegar
Download Recipe (PDF)


  1. 1. Place yeast and sugar in a bowl with the water. Whisk with a fok ,and set aside for 5-8 minutes until the surface becomes frothy and bubbly.
  2. 2. Sift flour and salt into a large bowl, making a well in the centre, pour in the yeast mixture, and mix with your hands until a dough forms. Turn out onto a floured benchtop and knead for 8-10 minutes until smooth and elastic. Place into a bowl, cover and set aside in a warm place for 30 minutes, or until doubled in size.
  3. 3. Punch dough down, place onto a floured benchtop and divide into two. Roll each portion into a 20cm circle, put onto a floured oventray, cover and set aside for 20 minutes.
  4. 4. Place pumpkin onto a lined oven tray, spray with oil and sprinkle with pepper. Bake at 200° C for 10 minutes, or until tender and golden.
  5. 5. Spread pizza bases evenly with sauce and top with pumpkin cubes, bocconcini, prosciutto and basil. Bake at 200° C for 10 minutes until the base and prosciutto are crisp and the bocconcini has melted.
  6. 6. Toss rocket leaves in vinegar and serve with pizza slices.

Tips / Handy Hints

Passata is pureed tomato sauce available at the supermarket that can be used in pasta sauces, casseroles and for pizza toppings.

Nutritional Information

Nutrients per serve:
Energy (kj) 1269
Protein (g) 14
Fat, Total (g) 6.6
Saturated (g) 3.2
Carbohydrates (g) 45
Sugars (g) 5
Dietry Fibre (g) 3
Sodium (mg) 606
Calcium (mg) 140
Iron (mg) 2


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