Pumpkin, Thyme & Caramelised Onion Pizza

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4
Servings

5m
Prep Time

25m
Cook Time

30m
Ready In

Recipe: #34960

May 22, 2020

Categories: Comfort Food, Pizza, Dairy, Cheese, Vegetables, Onions, Pumpkin, Italian, Budget-Friendly, Cooking With Condensed Soup, Pantry/Shelf, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Oven Bake, Stove Top, Vegetarian more

recipe by:
ImPat

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recipe by:
ImPat

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings

Metric US

Ingredients

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2 tablespoons olive oil
500 grams pumpkin ( butternut pumpkin, packet diced butternut pumpkin)
1 teaspoon dried thyme
200 grams pizza dough (2 x 100 gram pizza bases)

1 cup red capsicum strips, canned roasted and thickly sliced
200 grams bocconcini, drained, torn
1/2 cup onion relish ( caramelised onion relish)
Baby rocket leaves to serve

Nutritional

Serving Size: 1 (297 g)
Calories 396.4
Total Fat - 15 g
Saturated Fat - 2.8 g
Cholesterol - 62.6 mg
Sodium - 1137.8 mg
Total Carbohydrate - 42.7 g
Dietary Fiber - 2.1 g
Sugars - 3.5 g
Protein - 23.8 g
Calcium - 155.7 mg
Iron - 4.1 mg
Vitamin C - 11.7 mg
Thiamin - 0.4 mg

Step 1

Heat oil in a large, non-stick frying pan over a medium to high hea and add pumpkin and thyme and cook, stirring occasionally, for about 8 to 10 minutes, or until just tender and lightly golden, remove.

Step 2

Place pizza bases on separate oven trays and divide pumpkin, capsicum and bocconcini between pizzas and dollop teaspoonfuls of caramelised onion over tops.

Step 3

Cook in a very hot oven (220C) for about 12 to 15 minutes, or until bocconcini is melted and bases are crisp.

Step 4

Serve pizzas topped with rocket.

Tips & Variations

No special items needed.

Tags : Comfort Food Pizza

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