Butternut pumpkin adds sweetness and flavour to this ultimate vegetarian pizza.
Ingredients
- 40g unsalted butter
- 1/2 butternut pumpkin, cut into 1cm cubes
- 1/2 cup (125ml) Massel chicken style liquid stock (see notes)
- 1 tablespoon dark brown sugar
- 100g baby spinach leaves
- 2 large ready-made pizza bases
- 125g Taleggio cheese, sliced **
- 1 teaspoon thyme leaves, chopped
- Olive oil, to drizzle
Method
- Step 1Heat the butter in a large frypan over low heat, add the pumpkin and cook gently, stirring occasionally, until just tender. Add stock, 1/4 cup water and the sugar, then bring to a simmer and cook for 5 minutes or until most of the liquid has evaporated and pumpkin has caramelised. Add the spinach and stir until just wilted.
- Step 2Preheat the oven to 200°C.
- Step 3Scatter pizza bases with pumpkin mixture, top with Taleggio and thyme, then drizzle with oil. Bake for 10 minutes or until base is crisp and cheese is bubbling. Cut into wedges to serve.
- High fibre
- Vegetarian
Nutrition
3567 kj
Energy
22g
Fat Total
12g
Saturated Fat
10g
Fibre
27g
Protein
54mg
Cholesterol
1141.88mg
Sodium
23g
Carbs (sugar)
129g
Carbs (total)
All nutrition values are per serve
Notes
* Vegetable stock could also be used in this recipe
** Taleggio is an Italian washed-rind cheese available from delis and specialist cheese shops.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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