For a little while now, we have been playing with the combination of pumpkin and pizzaFor the original, we made Pumpkin Pizza with Mustard Pomegranate Sauce…then, we progressed to Harvest Pizza, Pumpkin Infused Pizza Crust, and Pumpkin Bacon Gouda Stromboli. For this one, we opted to turn the pumpkin into the sauce, like we did for the stromboli. So, we roasted it and mashed it with some balsamic vinegar and honey before spreading it on our dough.
From there, we opted to use some sauteed shallots and kale as our toppings before finishing everything off with some Gruyere! The flavours all came together very well. The honey and balsamic gave a bit of a sweet tang, while the shallots and kale provided a sweet earthiness. We hope you enjoy!
Time: 75 Minutes
Ingredients:
- Pizza Crust (store bought, or Make Your Own)
- Fresh Pumpkin (or canned for a quicker meal)
- Honey
- Balsamic Vinegar
- Kale
- Shallot
- Gruyere
- Salt (we used black lava salt)
Method:
- Preheat your oven to 375 degrees F.
- Break Down your Pumpkin, and slice it into wedges.
- Spray a little olive oil on your pumpkin, and then sprinkle a little salt on top (we used black lava salt).
- Roast until soft (~35-45 minutes)
- As your pumpkin cooks, chop your kale and shallots, and sautee.
- Cut your cheese into thin slices, or grate it.
- When your pumpkin is soft, remove it from the oven (but keep the oven on). Carefully, peel the skin away from the flesh, and put the flesh into a bowl. Discard the skin.
- Drizzle a little balsamic vinegar and honey into your pumpkin, and mash with a fork.
- Arrange your pizza dough or crust on your pizza stone, and spread your pumpkin mix evenly atop.
- Layer your shallots and kale over your pumpkin.
- Top with your cheese.
- Bake for 20-25 minutes until your crust reaches your desired level of crispness.
- Plate, devour, and enjoy!
