-
butternut squash
1 kg -
fiordilatte mozzarella
200 grams -
Tomato puree
200 grams -
Parmesan cheese
30 grams
• 899 kcal -
dried oregano
to taste -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
pepper
to taste
• 79 kcal
Calories refer to 100 grams of product
the pumpkin pizzas I am a appetizers greedy and very easy to do: a recipe that can also be used as snacks or how scope of a brunch salty autumn. Light and tasty, they can be offered as an alternative to classic pizzas made with puff pastry or pizza dough for an alternative birthday.
In our recipe we used the butternut squash, ideal for shape and texture: we cut it in the round and oven-baked to soften it, then we have seasoned pizzette with tomato sauce, mozzarella and parmesan. A few more seconds in the oven to let the sauce flow and the dish is ready. The recipe lends itself to many variations: you can try combinations with a more salty taste, which contrast well with the sweetness of the pumpkin, such as those between gorgonzola and mushrooms, Where fontina and speck cheese.
If you like them pumpkin snacks, also try the pumpkin chips recipe or the salted pumpkin pancakes, simple and quick preparations, ideal for an autumn aperitif. Here’s how to make pumpkin pizzas.
How to make pumpkin pizzas
Turn on the oven to 180 ° C. After washing the pumpkin thoroughly, cut it without peeling it to obtain 16 slices 0.5 cm thick (1).
Place the pumpkin slices on a baking sheet lined with parchment paper (2) and bake for about 15 minutes, or until the pumpkin pulp has softened.
During this time, cut the mozzarella into cubes (3): set it aside to make it lose excess moisture.
Also prepare the rest of the sauce: pour the mash into a bowl and season with 1/2 teaspoon of salt (4).
Add a generous teaspoon of oregano (5) and mix.
Add a tablespoon of oil and a grind of pepper (6), stirring again.
Take the pan with the pumpkin disks out of the oven and start spreading a spoonful of tomato sauce over each (7).
Place three cubes of mozzarella (8) on each slice.
Complete with a pinch of grated Parmesan (9).
Bake for 5 to 10 minutes or until the cheeses melt; let cool and serve after a few minutes (10).
storage
We suggest that you consume the pumpkin pizzas as soon as they are ready, so as not to lose their flavor; however, you can keep them in the refrigerator for a few hours and reheat them before serving.
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