Roast Pumpkin Chorizo And Walnut Pizza Recipes

CHORIZO PUMPKIN PASTA

Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

Steps:

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

ROAST PUMPKIN, CHORIZO AND WALNUT PIZZA

Roast Pumpkin, Chorizo and Walnut Pizza image

Make and share this Roast Pumpkin, Chorizo and Walnut Pizza recipe from Food.com.

Provided by Marika 3

Categories European

Time 1h30m

Yield 2 pizzas, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 kg butternut pumpkin, peeled, deseeded, cut into 2cm slices
4 chorizo sausages, roughly chopped
2 tablespoons olive oil
1 quantity easy home made pizza dough
2/3 cup walnuts, roughly chopped
170 g small bocconcini, torn
1 tablespoon balsamic vinegar
2 cups plain flour
8 g sachet instant dry yeast
1/2 teaspoon caster sugar
3/4 cup warm water
2 tablespoons olive oil

Steps:

Make Your Pizza Bases (premake and allow to rise before rolling out bases): Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out).
Roast Pumpkin and Chorizo for 15 to 20mins: Preheat Oven to 220°C, drizzle olive oil in a roasting tray adding chorizo and pumpkin pieces, seasoning with salt and pepper. Allow to cool for 10 minutes.
Top Your Pizza: Top pizza bases with roasted pumpkin, chorizo, bocconcini and walnuts, then drizzle with olive oil.
Bake in the oven for 15-10mins, or until bases are crispy and golden. Drizzle with vinegar.

Nutrition Facts : Calories 995.4, Fat 59.6, SaturatedFat 17.4, Cholesterol 86.4, Sodium 1021.3, Carbohydrate 82.9, Fiber 8.4, Sugar 7.1, Protein 36.6

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