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
PUMPKIN-CRUST HALLOWEEN PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h5m
Yield 2 pizzas (8 servings total)
Number Of Ingredients 19
Steps:
- For the crust: Add the yeast to the warm water and let bloom for 10 minutes.
- Meanwhile, add the flour and salt to the bowl of a food processor and pulse 5 times to mix. Add the pumpkin puree, olive oil and honey to the yeast mixture and whisk to combine. With the food processor running, slowly add the liquid in a thin stream until a ball forms (you won't necessarily add it all before this happens). Once the ball forms, process for 30 seconds to knead. Turn out onto a lightly floured work surface and knead a couple times to form into a tight ball. Place in a lightly oiled bowl and cover with a clean kitchen towel. Set aside at room temperature until doubled in size, 1 1/2 to 2 hours.
- For the white sauce: Combine the ricotta, mozzarella, milk and oregano in a medium bowl. Season with salt and pepper, and mix until well blended.
- For the toppings: Preheat the oven to 400 degrees F.
- Slice the butternut squash crosswise into 1/2-inch slices. Place in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer the squash to a baking sheet and roast until slightly browned and softened, 30 to 35 minutes. Slice into triangles.
- Raise the oven temperature to 500 degrees F and set a pizza stone on the top rack.
- Divide the dough into 2 portions and roll into balls. On a floured work surface, roll out 1 of the dough balls into a 12- to 14-inch circle and place on a well-floured pizza peel. Working quickly, spread with half of the white sauce in a circular pattern, sprinkle with 1 cup of the shredded mozzarella, and arrange some pepperoni if using around the perimeter of the pizza near the crust. Transfer to the pizza stone and bake until the crust is browned, 12 to 15 minutes. Repeat with the remaining dough, white sauce and mozzarella.
- When the pizzas come out of the oven, arrange the roasted butternut squash on top to look like a jack-o-lantern: Use 2 triangles for eyes and 2 black olives as eyeballs, then use 1 triangle for the nose and more triangles for teeth. Garnish with basil to make the pumpkin stem.
PISTACHIO PUDDING SHOOTERS
Ree's pudding shooters are the perfect sweet snack to add to a spread for entertaining. They can be prepared 24 hours beforehand and can keep in the fridge until you are ready to serve.
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 45m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Combine the graham cracker crumbs, melted butter and sugar together in a small bowl until well combined. Divide the mixture between 10 shot glasses, lightly pressing it in as you go.
- Next, take a medium, add the instant pudding mix and whisk in the milk. Continue mixing until the pudding begins to thicken. Moving quickly, pour and divide the mixture between the shot glasses.
- Chill at least 30 minutes. (The shooters can be made up to 24 hours in advance)
- To serve, add a squirt of whipped cream to each shooter and top each with a maraschino cherry. Serve.
Nutrition Facts : ServingSize 1 of 10 servings, Calories 113, Fat 5g, SaturatedFat 3g, Carbohydrate 16g, Fiber 0g, Sugar 15g, Protein 2g, Cholesterol 11mg, Sodium 197mg
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