Create this beautiful gourmet pie for your next family pizza night and listen to the oohs and ahhs!
Making freshly roasted pumpkin puree is totally worth the effort, but canned puree tastes great, too!
Pumpkin Pizza With Kale
- INGREDIENTS FOR PIZZA DOUGH:
- ¼ oz. active dry yeast
- 1 cup warm water (100 - 110° F)
- 2 tsp. sugar
- 3 – 3¼ cups whole-wheat flour, divided use
- ½ tsp. fine sea salt (or Himalayan salt)
- 2 tsp. olive oil, divided use
- Nonstick cooking spray
- INGREDIENTS FOR PIZZA:
- 1-1½ cups fresh roasted (or canned) pumpkin puree
- ¾ tsp. curry powder
- 2 Tbsp low-sodium organic vegetable (or chicken) broth
- 1 tsp. olive oil
- 2 cups chopped kale, stems removed
- 1 medium red onion, chopped, caramelized (see tips)
- ¼ cup crumbled feta cheese
For Pizza Dough:
Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast becomes foamy.
Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed. Roll dough into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for 2 hours.
Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
Preheat oven to 450° F.
Roll dough until it will no longer stretch. Let rest for 5 minutes. Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick. Place on baking pan lightly coated with spray.
Brush with remaining 1 tsp. oil.
While pizza dough is resting, combine pumpkin, curry powder, and broth in a medium bowl; mix well. Set aside.
Heat oil in medium skillet over medium-high heat.
Add kale; cook, stirring frequently, for 3 to 4 minutes, or until kale softens. Set aside.
Spread pizza dough evenly with pumpkin mixture, stopping ½-inch from edge.
Top evenly with kale and onion.
Bake for 10 to 15 minutes, or until crust is golden.
Top with cheese.
Tip: You can make fresh roasted pumpkin puree by cutting a pumpkin in half and placing it on a baking pan. Drizzle it with ½ tsp. olive oil. Sprinkle with salt and pepper to taste. Bake at 350° F for 35 to 40 minutes. If using fresh pumpkin puree, increase vegetable broth to 4 Tbsp. To caramelize onion, heat 1 tsp. olive oil in medium nonstick skillet. Add 1 chopped onion; cook, stirring frequently, for 3 to 4 minutes. Once onions begin to brown reduce heat to low. Cook for 10 to 12 minutes, or until onions are brown.
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