Pumpkin And Spinach Pizza Recipes

PASTA WITH ROASTED PUMPKIN AND SPINACH

Steps:

• Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place 500g (1lb 2oz) pumpkin cut into bite-sized pieces on a baking tray and drizzle with 2tbsp olive oil. Season with salt and pepper. Toss to coat in the oil and roast for 30 minutes until tender.
• About halfway through the roasting time, bring a large pan of water to the boil. Add some salt and cook 400g (14oz) pasta for 10 minutes or as directed on the packet until al dente.
• Meanwhile, wash 150g (5oz) spinach well and shake off the excess water. Set aside.
• Then heat 4tbsp olive oil in a small frying pan and sauté 4tbsp pine nuts until just beginning to turn golden. Stir in 2 chopped cloves of garlic and ½ tsp crushed dried chilli, saute for about one minute then remove from the heat.
• When the pasta cooked drain retaining a little of the cooking liquid. Toss the pasta with the pine nuts, garlic, chilli and oil and stir in a few tablespoon of the cooking liquid to lightly moisten the pasta.
• Add the pumpkin and spinach, toss together over the heat until the spinach has just wilted. Serve immediately sprinkled with a little parmesan cheese.

PUMPKIN AND SPINACH PIZZA

Steps:

• Sift flour, baking powder, iodised salt and smoky paprika into a bowl. Grate over cold butter and mix to combine with milk. Turn out on to a floured board and knead gently together. Press out or roll to a 25cm circle. Place on an oven tray. Peel pumpkin and discard seeds. Cut into small cubes. Crush garlic, then peel and chop finely.
• Heat oil in a frying pan. Add garlic, ground cumin, onion salt, ground coriander and turmeric. Cook for one minute or until spices smell fragrant. Add pumpkin and cook, tossing often, for five minutes. Add stock and cook for five minutes longer. Spread tomato paste over dough. Scatter over pumpkin.
• Bake at 225 degrees C for 12 minutes. Crumble feta over pumpkin and cook a further five minutes. Remove from oven and scatter with spinach leaves and roasted pine nuts.

ROASTED PUMPKIN AND SPINACH BAKE

Steps:

• Preheat the oven to 180C.
• Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
• In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
• Add the spinach and stir through until just wilted.
• Combine the roasted pumpkin and the spinach mix into a baking dish.
• Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
• Bake for approx 30 minutes and serve hot.

PUMPKIN AND SPINACH PIZZA

Steps:

• Heat oven to 220 C.
• Line 2 baking trays with baking paper.
• Place bases on trays, spread with pesto.
• Sprinkle on 1/2 the cheese, top with spinach.
• Add tomatoes and pumpkin and rest of cheese.
• Bake 15 - 20 mins till bases are golden and pumpkin cooked through.
• Season as desired.