Pumpkin and Spinach Pizza
Transform your pizza night with this vibrant and flavorful Pumpkin and Spinach Pizza! Featuring a golden, caramelized roasted pumpkin paired with garlicky sautéed baby spinach, this creation is topped with a melty combination of mozzarella and tangy crumbled feta cheese. A dash of ground cumin and dried oregano enhances the rich, earthy notes, while fresh basil leaves add a delicate freshness as the perfect finishing touch. This recipe offers the ideal balance of savory and slightly sweet flavors, all nestled atop a crispy homemade crust slathered with tangy tomato sauce. Ready in under an hour, this gourmet-style pizza is perfect for vegetarians and anyone seeking a new twist on pizza night. Serve it hot and savor every bite of this wholesome autumn-inspired masterpiece!
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Recipe Information
Ingredients
- 1 ball (approximately 12-inch size) Pizza dough
- 200 grams (cubed) Pumpkin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 2 cups Baby spinach
- 2 cloves (minced) Garlic
- 1 cup (shredded) Mozzarella cheese
- 0.5 cup (crumbled) Feta cheese
- 0.5 cup Tomato sauce
- 1 teaspoon Dried oregano
- 6 leaves (optional, for garnish) Fresh basil leaves
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a bowl, toss the cubed pumpkin with 1 tablespoon of olive oil, salt, black pepper, and ground cumin. Spread the pumpkin evenly on the baking sheet and roast for 15-20 minutes or until tender and slightly caramelized. Remove from the oven and set aside.
Increase the oven temperature to 220°C (425°F) and place a pizza stone or baking sheet inside to preheat.
In a pan, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the minced garlic for 1 minute, then add the baby spinach. Cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Lightly flour your work surface and roll out the pizza dough to a 12-inch circle. Transfer the dough to a piece of parchment paper for easy handling.
Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the tomato sauce, followed by the roasted pumpkin, sautéed spinach, and crumbled feta cheese.
Sprinkle dried oregano over the top for added flavor.
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven and let it cool slightly. Garnish with fresh basil leaves, if desired.
Slice and serve your Pumpkin and Spinach Pizza while warm. Enjoy!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 7.9 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1328 mg | 102% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
