Mmmhm, yup. You read it right. Pumpkin pizza, baby. And, it’s damn good!
When an ingredient comes into season, you better believe I overdo it. Every. Single. Time. But seriously, that’s what we are supposed to do, right?! Eat local, eat seasonal. For our country, for our health.
The greatest part of this pizza is the pumpkin cream sauce. AKA the replacement tomato sauce. Garlic, thyme, homemade pumpkin puree, veggie stock, coconut milk. Simmer, simmer. Yes, please!
The crust – You can definitely buy store bought pizza dough and use that, but making your own dough is SO easy! You can find a recipe for flatbread in my blog post, found here.
The toppings – Originally, I made this pizza vegan, and I think I preferred it to the next one I made with mozzarella. The option is yours – leave out the cheese to have a completely vegan option (as seen below)!
Kale is another key topping here. As I always say, it is important to massage your kale before eating, and that applies to this recipe as well. Sprinkle it with some salt, drizzle with some olive oil and get in there with your fingers! It really helps to tenderize it and make it more pleasing to the palate.
Pumpkin – Along with the pumpkin cream sauce, I have also included roasted pumpkin chunks as a topping in this recipe. They add another layer and texture that does not disappoint and help give this ‘za it’s name!
This may just be a pizza recipe that you aren’t afraid to serve the kids!
Pumpkin and Kale Pizza
Serving Size: Makes 1 large pizza
Prep time: 20 minutes
Cook time: 45 minutes
- 300 g homemade or store bought pizza dough
- 1 pie pumpkin, seeds removed and sliced into 3/4-inch wedges (or 1/2 cup pumpkin puree and 3/4 cup sliced and cooked pumpkin chunks)
- 2 cloves garlic, minced
- 2 sprigs of thyme, stem removed
- 1/4 cup vegetable stock
- 1/4 cup full-fat canned coconut milk
- 2 leaves of kale, washed, dried and chopped roughly
- 125 g fresh mozzarella, sliced (optional)
- olive oil
- fresh basil for topping (optional)
- Preheat your oven to 400 degrees Fahrenheit.
- Place your pumpkin wedges onto a baking sheet lined with parchment paper and drizzle with one tablespoon of olive oil and a few pinches of salt. Toss to coat. Roast in the oven for 30 minutes or until fork-tender, flipping halfway. Remove from oven and let cool for a few minutes. Peel the skin off and discard. Increase the oven temperature to 450 degrees.
- Place half of your roasted pumpkin pieces into a food processor or blender and blend until smooth. Slice the other half of the wedges into 1/2 inch pieces and set aside.
- Preheat a medium-sized saucepan over medium-low heat. Add one tablespoon olive oil followed by the minced garlic and thyme. Stir and let cook until fragrant (about 30 seconds). Add in 1/2 cup of the pumpkin puree and the vegetable stock. Stir until combined and let simmer for 2 minutes. Add the coconut milk and a pinch of salt and stir to combine. Let simmer on a low heat until the cream sauce thickens and coats the back of a spoon. Remove from heat.
- Place your kale into a bowl with one teaspoon of olive oil and a pinch of salt. Use your fingers to ‘massage’ the kale for one to two minutes. This helps to tenderize it. Set aside.
- Flour your work surface and roll out your pizza dough. Spoon on the cream sauce and spread it onto the dough until fully covered, leaving a 1/2-inch border all the way around. Distribute your cooked pumpkin pieces and your mozzarella slices (if using) on top of your pizza. Bake in the oven for 5 minutes, remove and add the massaged kale, and return to the oven for another 7-10 minutes or until crust begins to brown on the edges. Remove from oven and let cool for a few minutes before slicing.
- Top with fresh basil, if desired!