Pumpkin Pizza Crust with Arugula and Prosciutto
It happens every year: In the mad pre-Thanksgiving dash at the grocery store, you get a little carried away and buy one too many cans of pumpkin puree. No problem. This pumpkin pizza crust with arugula and prosciutto is the answer. Transform your leftovers into a brilliant autumnal dinner.
Pumpkin Pizza Crust
4 cups all-purpose flour
2 teaspoons instant yeast
1½ teaspoons kosher salt
½ cup pumpkin puree
¼ cup extra-virgin olive oil
4 tablespoons extra-virgin olive oil, divided
1 cup ricotta cheese
3 cups arugula
3 ounces prosciutto
½ cup crumbled blue cheese
1 to 2 tablespoons balsamic vinegar
Flaky sea salt and freshly ground black pepper
1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast and salt to combine. In a liquid measuring cup, mix the pumpkin puree, olive oil and 1 cup warm water to combine.
2. Add the pumpkin mixture to the flour mixture and mix on low speed for 3 minutes, then on medium speed for 2 minutes more. The dough should look smooth and elastic. Transfer the dough to a greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
3. Preheat the oven to 450°F. Grease a baking sheet with 1 tablespoon of the olive oil. Gently stretch the pizza dough into a long oval shape. Brush the surface with another 1 tablespoon of the olive oil.
4. Spread the ricotta over the crust, leaving about 1 inch uncovered around the perimeter. Transfer the pizza to the oven and bake until the crust is golden brown, 10 to 12 minutes.
5. While the crust is still hot, pile the arugula on top of the pizza (it will wilt slightly). Arrange the prosciutto evenly over the arugula and then top with an even layer of blue cheese crumbles. Drizzle the remaining 2 tablespoons olive oil and 1 to 2 tablespoons balsamic vinegar over the toppings. Garnish with flaky salt and black pepper to taste.
Pumpkin Pizza Crust