Not your average pumpkin pie. Try this holiday twist to your pizza pie.
Pumpkin is a holiday favorite, with good reason. Pumpkins are high in nutrients including Vitamin A as beta-carotene, Vitamin C, Potassium, and Fiber. In addition, pumpkin seeds are a source of Omega-3 fatty acids (the good fats).
Other ways to incorporate pumpkin in your holiday: create soups, snack on the seeds, or add canned pumpkin to oatmeal, yogurt, pancakes, and muffins.
Whole Wheat Pizza Dough
[Original recipe modified from Breadman Recipe Guide]
1. Add ingredients as instructed by bread maker
· 1 cup water
· 2 Tbsp oil
· 1 Tbsp sugar
· 1 tsp salt
· 1 ¼ cup whole wheat flour
· 2 ¼ tsp active dry yeast
2. Divide in half and press onto a lightly floured 12-inch pizza pan, raising edges. Generously prick dough with a fork.
3. Bake 400° for 10-12 minutes or until edges begin to turn gold brown. Remove to add toppings.
1. In a nonstick skillet over low heat add:
· 1 Tbsp olive oil
· 2 Tbsp water
· 3 small, sliced shallots
Cook, stirring occasionally, until softened and golden, about 20 to 25 minutes.
2. Meanwhile, in a medium-size pot over medium heat combine:
· 8-oz pumpkin puree
· ½ cup water
· 1 Tbsp apple cider vinegar
· ½ Tbsp chopped fresh rosemary
· 1 Tbsp maple syrup
Bring combination to a boil, lower the heat to medium-low and cook until heated through and slightly thickened (about 5 minutes). Set aside to cool.
3. Spread the pumpkin sauce over the top of the pizza crust (see above or purchase prepared whole wheat crust).
4. Distribute sliced fresh part-skim mozzarella cheese (about ¾ cup shredded) over the sauce.
5. Spread the shallots over the cheese and top with mozzarella if desired.
6. Bake for 8-10 minutes at 425°or until the mozzarella melts.
7. Garnish with organic spring mix and sliced grapes.