Curried Pumpkin Pizza
- Prep Time 0:15
- Cook Time 0:12
- Estimated Cost $8.25
- 6 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.
- 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
- Preheat oven to 475 degrees F.
- 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.
- In a mixing bowl, combine the pumpkin, curry powder, salt and pepper to taste and brown sugar. Mix well.
- Roll the pizza dough out into a 12" circle and spread with the pumpkin mixture, leaving a 1" border for the crust.
- Use a sharp knife or cheese-slicer to slice the cheese into about 8 very thin pieces. Scatter over the pumpkin.
- 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.
- Sprinkle with chopped cilantro, cut into wedges and serve.