Pumpkin-Pizza with Spinach and Pomegranate

A pizza variation inspired by the leftover pumpkin in my fridge – I substituted the typical tomato sauce with pumpkin puree and combined it with spinach and pomegranate seeds. 

Ingredients for 2 portions:

Pizza dough:

100 g Flour

1 Sachet dried yeast (7 g)

75 ml Water

1/2 Teaspoon salt

Pizza topping:

1/2 Hokkaido pumpkin (can be substituted with butternut)

250 g Spinach

1 Shallot

1 Pomegranate

Salt

Pepper

Chilli-Flakes

Cinnamon

Cumin

Cashew-Cheese:

60 g Cashew nuts

Juice of 1/2 lemon

3 Sprigs mint

2 Tablespoon olive oil

1 Tablespoon neutral vegetable oil

Salt

Pepper

Fill a small bowl with water and add cashews, then put aside.

For the pizza base, combine flour, yeast, salt and water in a mixing bowl. Knead for about 5 minutes, until the dough is smooth and elastic. Cover with cling film and leave to rise in a warm location for at least one hour.

In the meantime, prepare the pizza toppings. Preheat the oven to 175 Celsius / 350 Fahrenheit. Cut the pumpkin in half, deseed and season with salt and pepper. Drizzle olive oil on top and bake in the oven for about 40 minutes. Cut the shallot into small cubes and fry in one tablespoon of neutral oil for about 10 minutes until soft. Add spinach, cook for further 3-4 minutes, season with salt and pepper and set aside. Cut pomegranate in half, remove seeds and set aside as well.

Blend cashew nuts, mint leaves, lemon juice and a little water until smooth. Season with salt and pepper.

Once the skin of the pumpkin has softened, remove it from the oven (if you’re using a butternut squash, take the flesh out of the skin with a spoon). Mash with a fork, then season with salt, pepper, cumin and a little cinnamon.

Once the pizza dough has roughly doubled in size, preheat the oven to 200 Celsius / 400 Fahrenheit. Divide the dough in two and make two pizza bases by carefully stretching the dough on a flat surface using your hands. Add half of the pumpkin puree, spinach, pomegranate seeds and cashews to each base. Bake for 15-20 minutes, until the pizza crust and cashews start turning slightly brown.

Pumpkin-pizza with spinach and pomegranate
Serves 2
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Prep Time
1 hr 15 min
Cook Time
15 min
Prep Time
1 hr 15 min
Cook Time
15 min
707 calories
84 g
0 g
37 g
18 g
5 g
434 g
783 g
22 g
0 g
29 g
Nutrition Facts
Serving Size
434g
Servings
2
Amount Per Serving
Calories 707
Calories from Fat 323
% Daily Value *
Total Fat 37g
58%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 23g
Cholesterol 0mg
0%
Sodium 783mg
33%
Total Carbohydrates 84g
28%
Dietary Fiber 13g
54%
Sugars 22g
Protein 18g
Vitamin A
236%
Vitamin C
101%
Calcium
20%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100 g Flour
  2. 1 Sachet dried yeast (7 g)
  3. 75 ml Water
  4. 1/2 Teaspoon salt
  5. 1/2 Hokkaido pumpkin (can be substituted with butternut)
  6. 250 g Spinach
  7. 1 Shallot
  8. 1 Pomegranate
  9. Chilli-Flakes
  10. Cinnamon
  11. Cumin
  12. 60 g Cashew nuts
  13. Juice of 1/2 lemon
  14. 3 Sprigs mint
  15. 2 Tablespoon olive oil
  16. 1 Tablespoon neutral vegetable oil
  17. Salt
  18. Pepper
Instructions
  1. Fill a small bowl with water and add cashews, then put aside.
  2. For the pizza base, combine flour, yeast, salt and water in a mixing bowl.
  3. Knead for about 5 minutes, until the dough is smooth and elastic.
  4. Cover with cling film and leave to rise in a warm location for at least one hour.
  5. Preheat the oven to 175 Celsius / 350 Fahrenheit.
  6. Cut the pumpkin in half, deseed and season with salt and pepper.
  7. Drizzle olive oil on top and bake in the oven for about 40 minutes.
  8. Cut the shallot into small cubes and fry in one tablespoon of neutral oil for about 10 minutes until soft.
  9. Add spinach, cook for further 3-4 minutes, season with salt and pepper and set aside.
  10. Cut pomegranate in half, remove seeds and set aside as well.
  11. Blend cashew nuts, mint leaves, lemon juice and a little water until smooth.
  12. Season with salt and pepper.
  13. Once the skin of the pumpkin has softened, remove it from the oven (if you’re using a butternut squash, take the flesh out of the skin with a spoon).
  14. Mash with a fork, then season with salt, pepper, cumin and a little cinnamon.
  15. Once the pizza dough has roughly doubled in size, preheat the oven to 200 Celsius / 400 Fahrenheit.
  16. Divide the dough in two and make two pizza bases by carefully stretching the dough on a flat surface using your hands.
  17. Add half of the pumpkin puree, spinach, pomegranate seeds and cashews to each base.
  18. Bake for 15-20 minutes, until the pizza crust and cashews start turning slightly brown.
beta
calories
707
fat
37g
protein
18g
carbs
84g
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Von Vegan http://www.vonvegan.com/

4 thoughts on “Pumpkin-Pizza with Spinach and Pomegranate

    1. vonvegan.com Post author

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      Mareike

      Reply
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