Pumpkin Crust Pizza

Ingredients:

Cake

• 1 small butternut squash (about 1 kg), peeled, seeded, and cut into 4 cm cubes (makes 2 cups puree)
• 2 tablespoons extra-virgin olive oil
• 1.5 tsp coarse salt
• 0.5 cups premium flour
• 1 tbsp. grated parmesan
• 1 large egg
• 1 tbsp baking powder
• 2 tsp Italian seasoning
• Cooking spray

Arugula pesto

• 2 cups young arugula
• 1 cup fresh basil leaves
• 0.5 cups toasted almonds
• 1/4 tbsp. grated parmesan
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil

Toppings

• 2 cups young arugula
• 60 g thinly sliced ​​prosciutto
• Parmesan shavings for serving
• Balsamic glaze to drizzle

Preparation:

1. Cake:
   
   Preheat oven to 200°C. Toss the pumpkin cubes with olive oil and salt. Place in a single layer on a baking sheet and bake, stirring once, until the pumpkin is tender, 30–35 minutes. Remove from the oven.
2. Place the pumpkin in a bowl and mash until smooth, about 2 cups. Add the flour, grated Parmesan, egg, baking powder, and Italian seasoning to the puree, then mix well.
3. Line a baking sheet with parchment paper and lightly spray with cooking spray. Form the mixture into a 12-inch (30 cm) circle, spreading it evenly with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
4. While the pizza is in the oven, prepare the pesto.:
   
   In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice, and olive oil. Blend until smooth.
5. Remove the pizza crust from the oven and carefully transfer it to a serving platter or cutting board with a spatula (the crust isn't very fragile, but it's more fragile than a regular pizza crust). Top with pesto sauce and spread it out, leaving a 1/2-inch border.
6. Topping:
   
   Add arugula, prosciutto, and Parmesan shavings. Drizzle with balsamic glaze.