BrokeAss Gourmet

BrokeAss Gourmet

Curried Pumpkin Pizza

  • Prep Time 0:15
  • Cook Time 0:12
  • Estimated Cost $8.25
  • 4 Comments

I told you the pumpkin dough would be back. This unique vegetarian pizza uses curried pumpkin in place of traditional tomato sauce, making for a light-yet-hearty meal. Serve as an appetizer with an earthy ale or lambic or with a bowl of soup for lunch or dinner.

Ingredients

  • 1 tbsp extra virgin olive oil Pantry
  • 1/2 red onion, sliced $0.50
  • 1 1/2 cups canned pumpkin $1.50 for a 15-oz. can
  • 3/4 tsp curry powder $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1 tbsp brown sugar Pantry
  • flour for rolling and pan Pantry
  • 1/2 recipe Pizza Dough (or do like I did and use the dough from the Pumpkin Pie Cinnamon Rolls) $1.50
  • 2 oz. white cheddar or aged jack cheese $2.50 for 8 oz.
  • 2 cups washed and dried baby spinach leaves $1
  • 1 jalapeño, sliced into rounds (remove seeds if you don't like spicy) $0.25
  • 1 handful fresh cilantro leaves, chopped $1 for a bunch

Recipe Serves 2-3

Directions

  1. Preheat oven to 475 degrees F.
  2. Heat the olive oil in a medium frying pan over medium. Cook the onions, stirring occasionally for 6-8 minutes or until soft and very fragrant. Remove from heat.
  3. In a mixing bowl, combine the pumpkin, curry powder, salt and pepper to taste and brown sugar. Mix well.
  4. Roll the pizza dough out into a 12" circle and spread with the pumpkin mixture, leaving a 1" border for the crust.
  5. Use a sharp knife or cheese-slicer to slice the cheese into about 8 very thin pieces. Scatter over the pumpkin.
  6. Top the cheese with the spinach, jalapeño slices, caramelized onions and more pepper. Bake for 10-12 minutes or until crust is golden brown and cheese begins to bubble.
  7. Sprinkle with chopped cilantro, cut into wedges and serve.

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What They're Saying

AGinDC, on Oct 14, 01:11 PM, wrote:

OMG, I am absolutely starving and only have $40 to last me for God knows how long and can’t handle another broke ass meal of beans and rice. I was near tears and about to kill myself and/or go to McDonald’s when I Googled and found your site. You’ve saved me!! Thank you thank you thank you thank you. I shall be extolling your virtues on my blog as soon as I run to the grocery store and cook my first meal of the day (yes, it’s 4.15pm. I told you it was bad). People who don’t like blogs are ridiculous, you have totally rescued me! Thank you!

Nancy, on Oct 26, 11:23 AM, wrote:

This was great! I thought this recipe was going to be a complete hit or a complete miss.

Complete hit!

1 1/2 cans of pumpkin puree was a bit much so I’ll use 1 to get a thinner layer next time. Everything else delicious and under my budget. Now I want to make pizzas. All. The. Time.

Thanks, Gabi!

Basia, on Nov 9, 04:49 AM, wrote:

This recipe was phenomenal! I ended up using half of a Whole Wheat Trader Joe’s pizza crust for the base and used less of the pumpkin mixture (the rest will be saved for chicken later in the week). Also, by sauteeing the onions in a splash of balsamic vinegar gave it a little acid that the recipe was missing. Delicious! Thanks for sharing!

Mmm Basil, on Sep 12, 08:18 PM, wrote:

This has been my favorite pizza since I tried it a couple years ago. It is on the top of my to-make list every time pumpkin season comes around. I love all the stuff your site does with pumpkin — the cinnamon rolls, the soup, the mac and cheese, etc etc. They’re always a hit with company too. I can’t rave about this recipe enough!