Pumpkin flatbread pizza

Name: Pumpkin flatbread pizza
Prep time: 25 min
Cook time: 30 min
Yield: 2
Cuisine: Europäisch
Ingredients: 200 g Hokkaidokürbisse; 1 Stk. Pizzateig; 40 g Pizzakäse, vegan; 20 g Grünkohl; 10 g Basilikum, frisch; 1 TL Salz; 1 TL Olivenöl; 1 Prise Pfeffer, bunt, frisch gemahlen

5 Reviews

Chanelle B

Food Bloggerin, a tofu surprise

Chanelle B

Food Bloggerin, a tofu surprise

Gesamt: 55minAktiv: 25minSchwierigkeit: EasySnacksEuropäisch

5 ReviewsGesamt: 55minAktiv: 25minSchwierigkeit: EasySnacksEuropäisch

Pizza comes in all shapes and sizes and it doesn't necessarily involve tomatoes! This pumpkin pizza uses homemade hokkaido puree, cheese, curly kale, and basil for a meal that highlights the best of the season.

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Kochschritte

Schritt 1/7
01 / 07
Wash, peel, and remove the seeds of the pumpkin. Chop into 3-4cm chunks and add to a pot with 100ml of water. Cover and bring to a simmer. The water does not need to fully cover the pumpkin.
Schritt 2/7
02 / 07
Simmer the pumpkin for 20-30 minutes until the chunks are easy to break up with a spoon. Drain the water out and mash with a fork into a puree.
Schritt 3/7
03 / 07
Preheat the oven to 200 degrees Celsius.
Schritt 4/7
04 / 07
Wash, dry, and chop the kale and basil. Set aside.
Schritt 5/7
05 / 07
Roll the pizza dough onto a baking sheet and add the pumpkin puree, cheese, salt, and olive oil.
Schritt 6/7
06 / 07
Bake the pizza for 15 minutes, or until cooked but not golden. Add chopped kale and basil and return to the oven for 2-5 minutes until golden. Careful that the toppings don't burn.
Schritt 7/7
07 / 07
Turn off the oven and remove the pizza. Immediately top with fresh ground black pepper to taste. Serve and enjoy.