Autumn Pizza with Pumpkin Sauce

Tuesday, October 24, 2017

You already know that we are the biggest pizza fans on the world. We love to eat pizza and also we love to make it at home by ourselves. Today we have for you a new recipe, which is really amazing. You have to trust me, I'm not lying! It's a bit diffrent then classic pizzas, but sooo goood! It has a PUMPKIN PUREE instead of a classic tomato sauce. And it's just great for the Autumn which just started!

As it's pumpkin season we want to eat it as much as we can. We really like pumpkin and everything with it. And we didn't cook our best pumpkin soup this year yet. Need to make up for it! Talking about what we like also - pizza! Every pizza is good, I don't know, is any pizza a bad one? We love cheesy ones with lots of ingredients and when the crust is thin and crispy.

Do you like the tomato sauce on pizza? We do. Buuut... let's try something new! Why not? We got our inspiration from Minimalist Baker, she's amazing, check out her blog! She did a pizza with pumpkin puree instead of a simple tomato sauce. We had to try it and it was amazing! That's why we're sharing this recipe with you.

The pumpkin sauce gives these autumn taste to the pizza. It's a simple pumpkin puree with some garlic and honey, mmmm amazing! Our pumpkin was too big to this one recipe, we used only half of it. But nothing can be wasted in the kitchen that's why we baked our Pumpkin Buns! There's also pumpkin puree in the ingredients. You can also save the puree and keep it in the refrigerator for a couple days. But one important thing, divide the puree for buns before you add some garlic to the puree you'll use for pizza. It's obvious that we don't want any garlic in sweet buns, but when you cook fast, sometimes you do stupid mistakes, well... I do from time to time.

To give more autumn tastes to our dish we added a teaspoon of cinnamon to the puree and also some to the chickpeas. Yes! We added chickpeas on the pizza, cute little balls covered with cinnamon and sweet paprika. It's vegetarian version, but you can add some meat if you want. Chickpeas were baked with the pumkin, in the same time. We tried to make it quick and save our time.

And we were more lazy than always. We did our BEST Pizza Dough, but we didn't want to wait when it'll grow. We rolled up the dough immediately and guess what?... it was okay! Thin and crispy, just as we like and we saved one hour in the kitchen! And it was time to prepare other ingredients for the pizza.

We had cooked broccoli and mozzarella cheese. But we didn't feel the mozzarella a lot, we could maybe not had given these, it would be a lot healthier. So next time - no mozzarella on this pizza! I can't believe I could say it... I told you we love cheese pizzas, but the pumpkin puree is so thick, you don't need any cheese this time!
And when you look at this pizza, don't you feel autumn? As I don't really like this autumn's weather, I love the tastes. I think about lots of cinnamon, hot tea or hot chocolate with chilli, pumpkin soup... I like this warm tastes, combined with someting sweet like vanilla sugar or honey. Okay I need to add thet these colors are amazing orange pumpkin with green broccoli and some red onion for contrast! I love it I can eat this pizza with my eyes! The real Autumn is here.


Prep time
30 min
Cook time
45 min
Total time
1h 15 min 
Servings: 4 pizzas
Recipe type: lunch, dinner

Ingredients & instructions

Pizza dough
500 g plain flour
25 g fresh yeast,  or 7g dry yeast
300 ml lukewarm water
1 Tbsp sugar
1 tsp salt
2 Tbsp olive oil

Pumpkin sauce
1 pumpkin, 680 g diced, without seeds
3 cloves garlic, skin removed
2 Tbsp oil
1 Tbsp honey

1 broccoli
1 red onion
• 1 can sun-dried tomatoes
1 can chickpeas, washed and drained
cinnamon, chili pepper, sweet pepper
salt, pepper, oil
1 Tbsp oregano & basil, each
mozzarella, shredded
honey, optional

1.       In a medium size bowl combine yeast, lukewarm water with sugar, set aside for 5 minutes. In a bigger bowl mix flour and salt.
2.       Add yeast mixture & olive oil to the bowl with flour and start kneading. You should get elastic and non sticky dough. Be patient, it takes 5-7 minutes and remember you don't have to add more flour.
3.       Put your dough inside, cover with clean kitchen towel and let it grow for 1 hour. OR IN THIS RECIPE – THE DOUGH DOESN’T NEED TO GROW !

4.       Preheat oven to 200°C (400 F). Put the baking paper in TWO pans.
5.       Add diced pumpkin and garlic to a baking sheet and drizzle with olive oil and honey. Toss to combine. Bake for 20-30 minutes or until tender.
6.       On the second pan put chickpeas. Toss with cinnamon, chili pepper, sweet pepper and oil. Bake for 15 minutes. You can bake chickpeas and pumpkin at the same time.
7.       Transfer HALF of the pumpkin and all garlic cloves to the food procesor and blend until smooth. *

8.       Cook broccoli for 5 minutes, to al dente. Dice or slice red onion. Prepare spices and mozzarella.
9.       Increase oven heat to 230°C (446 F). Dived the pizza dough in four. Roll out the dough.
10.   Spread the pumpkin sauce and put the mozzarella first, then toppings on the pizza. Sprinkle with basil and oregano. You can also drizzle the pizza with honey. *
11.   Bake for 12-15 minutes, or until the pizza is gold and crispy.

* * *   N O T E S   * * *

  1. We used half of the pumpkin to this pizza sauce. You can blend all of it and keep in the refrigerator for the next pizza. You can keep them for about 5-7 days.
  2. We used the other half of the puree for the sweet pumpkin buns - recipe here * click *.
  3. Honey gives a lovely sweetness to the pizza. You should definitely try it !
  4. Nutricion informations - for 1/2 pizza  (~ 300 g):

Calories: 375       Fat: 7,5 g       Carbohydrates: 61,9 g      Sodium: 100 mg      Fiber: 1,3 g      Protein: 17,6 g

    And that's it! Perfect pizza for a cold autumnal day. You'll love it, I know! It's colorful and it tastes delicious. And what's more it's 100% homemade and healthy!
    We're waiting for your photos on #foodiesisterspl
    Karo & Domi

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