Roast Pumpkin Chorizo And Walnut Pizza Recipes

PUMPKIN AND CHORIZO PIZZA

Steps:

• Boil, steam, or microwave pumpkin until tender. Drain.
• Place pastry sheets on two oven trays lined with baking paper.
• Cook in a hot hoven (200C), swapping trays half way through cooking, for about 15 minutes, or until golden. Remove.
• Cook sausages in a non-stick frying pan over medium heat until browned. Remove and drain on absorbant paper. Slice thinly.
• Heat oil in cleaned in cleaned pan. Add onion. Cook until soft. Add vinegar and sugar. Cook for 2 minutes.
• Divide mozzerella, sausages, pumpkin and onion among pastry sheets.
• Cook at 200C for 10 minutes.
• Sprinkle feta and parsley on pizzas. Serve with spinach leaves.

ROAST PUMPKIN, CHORIZO AND WALNUT PIZZA

Steps:

• Make Your Pizza Bases (premake and allow to rise before rolling out bases): Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out).
• Roast Pumpkin and Chorizo for 15 to 20mins: Preheat Oven to 220°C, drizzle olive oil in a roasting tray adding chorizo and pumpkin pieces, seasoning with salt and pepper. Allow to cool for 10 minutes.
• Top Your Pizza: Top pizza bases with roasted pumpkin, chorizo, bocconcini and walnuts, then drizzle with olive oil.
• Bake in the oven for 15-10mins, or until bases are crispy and golden. Drizzle with vinegar.