Pumpkin And Spinach Pizza Recipes

PUMPKIN AND SPINACH PIZZA

Pumpkin and spinach pizza image

Pumpkin and spinach pizza

Time 12m

Yield 6

Number Of Ingredients 18

Ingredients

2 tsp Baking powder
2 cups Flour
½ tsp Iodised salt
1 tsp Hot smoky paprika
25 g Butter
1 cup Milk
700 g Pumpkin (Main)
2 cloves Garlic
2 Tbsp Olive oil
1 tsp Ground cumin
1 tsp Onion salt
1 tsp Ground coriander
1 tsp Turmeric
½ cup Vegetable stock
2 Tbsp Tomato paste
50 g Feta
1 cup Baby spinach (Main)
¼ cup Pine nuts

Steps:

Sift flour, baking powder, iodised salt and smoky paprika into a bowl. Grate over cold butter and mix to combine with milk. Turn out on to a floured board and knead gently together. Press out or roll to a 25cm circle. Place on an oven tray. Peel pumpkin and discard seeds. Cut into small cubes. Crush garlic, then peel and chop finely.
Heat oil in a frying pan. Add garlic, ground cumin, onion salt, ground coriander and turmeric. Cook for one minute or until spices smell fragrant. Add pumpkin and cook, tossing often, for five minutes. Add stock and cook for five minutes longer. Spread tomato paste over dough. Scatter over pumpkin.
Bake at 225 degrees C for 12 minutes. Crumble feta over pumpkin and cook a further five minutes. Remove from oven and scatter with spinach leaves and roasted pine nuts.

PUMPKIN AND SPINACH PIZZA

Pumpkin and Spinach Pizza image

Make and share this Pumpkin and Spinach Pizza recipe from Food.com.

Provided by katew

Categories Lunch/Snacks

Time 35m

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 prepared pizza crust
3 tablespoons basil pesto, store bought
1 1/2 cups grated cheddar cheese
1/2 bunch englis spinach, washed, dried and shredded
100 g semi- dried tomatoes
250 g jap pumpkin, peeled, thinly sliced
salt and pepper

Steps:

Heat oven to 220 C.
Line 2 baking trays with baking paper.
Place bases on trays, spread with pesto.
Sprinkle on 1/2 the cheese, top with spinach.
Add tomatoes and pumpkin and rest of cheese.
Bake 15 - 20 mins till bases are golden and pumpkin cooked through.
Season as desired.

Nutrition Facts : Calories 269.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 44.5, Sodium 823.7, Carbohydrate 21.7, Fiber 5.6, Sugar 10.7, Protein 16.7

PUMPKIN BACON AND SPINACH PIZZA

Pumpkin Bacon And Spinach Pizza image

Proving that pumpkin can go well with anything, we've made this savoury pumpkin bacon and spinach pizza just for you!

Provided by hbs-admin

Number Of Ingredients 10

Ingredients

4 slices bacon
3 cups (750 mL) lightly packed baby spinach
2/3 cup (150 mL) E.D.SMITH® Pure Pumpkin
2 tbsp (30 mL) olive oil, divided
6 basil leaves (chopped)
1/2 tsp (2 mL) Italian seasoning blend
1 clove garlic (minced)
1/4 tsp (1 mL) freshly ground pepper
1 lb (500 g) store bought pizza dough
1¼ cup (300 mL) shredded mozzarella

Steps:

Heat a skillet set over medium heat. Cook bacon for 5 to 8 minutes or until bacon is golden and lightly crisp. Drain on paper towel. Cut into bite-sized pieces; set aside.
In same pan, remove all but 1 tsp (5 mL) bacon fat. Increase heat to medium-high. Sauté spinach for 1 to 2 minutes or until just starts to wilt. Cool completely. Squeeze dry and set aside.
Preheat oven to 450˚F (220˚C); arrange the rack in the lowest position. Brush a pizza pan or large baking sheet with oil. Stir pumpkin with olive oil, basil, Italian seasoning, garlic and pepper; set aside.
Lightly dust a clean work surface with flour. Roll out dough into a 12-inch (30 cm) circle, about 1/4-inch (6 mm) thick.
Spread pumpkin mixture onto pizza dough, leaving a 1/2-inch (13 mm) border. Scatter, spinach and bacon overtop. Sprinkle evenly with cheese.
Bake for 15 to 18 minutes or until golden brown.

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