ROAST PUMPKIN PIZZA
This deliciously simple homemade roast pumpkin pizza is better than takeout! Using 2 ingredient dough as a base, you can choose to make one large pizza or three mini pizzas. Top your base with roasted pumpkin / butternut squash, feta, bell peppers, olives and mozzarella for an irresistible pizza the whole family will love.
Provided by Cassie Heilbron
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C / 390F and line a baking tray with a silicone mat or baking paper.
- Place pumpkin and olive oil on top of the baking tray, mix to combine and spread out into a single layer. Bake for 20 minutes, or until pumpkin is golden, stirring halfway through. Take the pumpkin out and set aside, but keep the oven on.
- Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
- Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
- Cut dough into three even pieces and roll out into mini pizza bases.
- Place the bases on top of two baking trays lined with a silicone mat or baking paper. Spread tomato paste evenly on top of each base, then assemble each base evenly with toppings, in order of onion, bell pepper / capsicum, pumpkin / butternut squash, mushrooms, olives, feta cheese and mozzarella.
- Bake for 15 minutes, or until the base is crisp and the cheese is melted and golden. Cut each pizza into even slices and serve hot.
Nutrition Facts : Calories 641 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 28 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1433 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BLUE CHEESE, WALNUT, AND PEAR PIZZA
A fresh and tasty appetizer pizza.
Provided by M.J.W.
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
- Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
- Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
- Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 34.4 g, Cholesterol 17.2 mg, Fat 28.4 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 6.5 g, Sodium 536.8 mg, Sugar 6.6 g
PUMPKIN AND PEAR PIZZA
Make and share this Pumpkin and Pear Pizza recipe from Food.com.
Provided by I Cook Therefore I
Categories Cheese
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the yeast and the sugar in a pitcher and mix with 4 tbs of the water and let the yeast mixture stand in a warm place for 15 minutes until it is frothy.
- Mix both of the flours with the salt and make a well in the center. Add the oil, the yeast mixture, and the remaining water, using a wooden spoon mix to form a dough.
- Turn the dough out on to a floured counter and knead for 4-5 minutes or until smooth.
- Return the dough to the bowl, then cover with an oiled sheet of plastic wrap and let rise for 30 minutes, or until doubled in size.
- Remove the dough from the bowl and knead the dough for two minutes. Using a rolling pin, roll out the dough to form a long oval shape, then place it on an oiled cookie sheet, pushing out the edges until even. The dough should be no more than 1/4 inch thick because it will rise during cooking.
- For topping: place the pumpkin in a roasting pan and drizzle with the olive oil and cook under a preheated broiler for 20 minutes or until soft and golden.
- Top the dough with the pear and the pumpkin, brushing with the oil from the pan. Sprinkle over the Gorgonzola and bake at 400 degrees for 15 minutes or until golden.
- Garnish with rosemary.
- Enjoy!
Nutrition Facts : Calories 515.5, Fat 15.3, SaturatedFat 5.8, Cholesterol 18.6, Sodium 934.1, Carbohydrate 80.6, Fiber 8.6, Sugar 6.9, Protein 17.7
PEAR AND PUMPKIN PIE
Steps:
- Make poached pears:
- In a 3-quart saucepan combine all poached pear ingredients except pears and boil, stirring, until sugar is dissolved. Peel pears and simmer in wine mixture, covered, turning occasionally, until firm-tender, about 20 minutes. Remove pan from heat and let stand, covered, turning pears occasionally for even color, about 30 minutes. Discard poaching mixture and halve pears lengthwise. Remove stems and with a melon-baller cutter or small knife remove core. Cut pears lengthwise into 3/4-inch-thick slices.
- Roll out dough 1/8 inch thick on a lightly floured surface. Fit dough into a 9-inch (1-quart capacity) pie plate and trim edge, leaving a 1/2-inch overhang. Cut edge of dough with scissors every 1/2 inch to form curved points and brush edge lightly with egg wash. Chill shell 30 minutes.
- Preheat oven to 375°F.
- Make filling:
- In a large bowl whisk together filling ingredients until combined well.
- Pour filling into shell and bake in middle of oven 35 minutes. Remove pie from oven and arrange pears decoratively on top of filling. Bake pie 15 to 20 minutes more, or until custard is set and pears are tender. Cool pie on a rack and brush pears with jam. Chill pie, covered loosely, at least 4 hours and up to 2 days. Serve pie at room temperature with crème anglaise.
POACHED PEAR PIZZA
A yummy way to enjoy poached pears at a potluck or picnic!
Provided by Mandy Guerino
Categories Main Dish Recipes Pizza Recipes
Time 2h54m
Yield 8
Number Of Ingredients 16
Steps:
- Sift flour and salt together together in a bowl.
- Whisk egg and 2 teaspoons vanilla extract together in a small bowl.
- Combine butter, white sugar, and 3 tablespoons confectioners' sugar in a large bowl; beat with an electric mixer until fluffy. Beat in egg mixture. Add flour and salt gradually, beating until dough comes together.
- Turn dough out on a large piece of plastic wrap; wrap and chill until firm, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper; spread dough in an even layer on top.
- Bake in the preheated oven until center is firm and edges are golden, 10 to 15 minutes. Let cool completely.
- Whisk cream cheese, 1/4 confectioners' sugar, and 1 tablespoon vanilla extract in a bowl until smooth. Spread icing over the cooled crust.
- Cover icing with sliced pears, overlapping slices slightly.
- Combine 3 tablespoons brown sugar and red wine in a small saucepan over low heat; stir until brown sugar is dissolved, 3 to 5 minutes. Add cinnamon and ginger. Bring to a boil; reduce heat and simmer until reduced to a syrup, 3 to 5 minutes.
- Coat pear slices with syrup using a pastry brush. Sprinkle remaining 2 tablespoons brown sugar on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil pizza until brown sugar melts and browns, about 3 minutes. Grate fresh nutmeg over pizza; cut into squares.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 68.9 g, Cholesterol 115.1 mg, Fat 33.9 g, Fiber 3.3 g, Protein 7.5 g, SaturatedFat 21 g, Sodium 332.3 mg, Sugar 34 g
BRIE AND PEAR PIZZA
I found this recipe in the Toronto Star, December 26, 2007, rated one of the best recipes of the year. It is a lovely brunch pizza..."do not use a non-stick skillet for the onions, and don't skimp on the pear; it adds the right touch of sweetness". Preparation time will be longer if using home-made pizza dough.
Provided by Sweet Baboo
Categories < 4 Hours
Time 1h5m
Yield 3 pizzas
Number Of Ingredients 12
Steps:
- Heat pizza stone in 400F oven at least 30 minutes.
- For onions, melt butter with oil in large skillet on medium heat. Stir in onions, salt and pepper. Cook stirring often, 5 minutes or until starting to brown. Reduce heat to low. Cook, stirring occasionally, 25 minutes, until golden brown and very tender. Stir in vinegar. Turn heat to medium-low. Cook, stirring often, 5 minutes. Stir in curry powder. Cool to room temperature. Makes 1 1/4 cups.
- For pizza, cut dough into 3 pieces. On floured surface, press 1 piece of dough into 8 inch round. Transfer to pizza peel covered in parchment. Spread with about 1/3 caramelized onions. Brush exposed edges with oil. Put 1/3 of pear slices over onions, arranging like spokes on wheel. Arrange 1/3 of brie slices in between pear spokes.
- Slide pizza on parchment onto pizza stone. Bake 20 to 25 minutes, until bottom is crisp, brie is golden and pears are tender. Garnish with chives. Repeat with remaining dough, onions, pear, brie and chives. (You will have some onions left over).
Nutrition Facts : Calories 472.3, Fat 34.1, SaturatedFat 16.9, Cholesterol 85.8, Sodium 772.7, Carbohydrate 26.7, Fiber 4.7, Sugar 13.5, Protein 17.5
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