Tuesday, November 22, 2011

Pumpkin Pizza

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.


Pumpkin Pizza
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.

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