PUMPKIN AND SPINACH PIZZA
Make and share this Pumpkin and Spinach Pizza recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 35m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.2, Fat 15.2, SaturatedFat 9.2, Cholesterol 44.5, Sodium 823.7, Carbohydrate 21.7, Fiber 5.6, Sugar 10.7, Protein 16.7
PUMPKIN AND CHORIZO PIZZA
This comes from New Idea magazine. It was part of their economical meas feature, coming in at just $2.50 per serve!
Provided by Sara 76
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 962.7, Fat 68, SaturatedFat 21.5, Cholesterol 56, Sodium 1017.4, Carbohydrate 66.1, Fiber 2.7, Sugar 5.4, Protein 22.9
SPINACH PIZZA
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
VEGAN PIZZA WITH SPINACH AND ROAST PUMPKIN
Thin and crispy vegan pizzas, perfect for those who can't eat dairy!
Provided by chloe-ann
Time 22m
Yield Makes 2 Medium Pizzas
Number Of Ingredients 0
Steps:
- Preheat oven to 250C. Put flour and salt in large bowl. Dissolve yeast in the warm water and slowly add it to the flour until you obtain a dough. Kneed the dough for 8 minutes then split in half and cover with a damp cloth and leave to rest for 30 minutes.
- Meanwhile, cut pumpkin into thin strips, drizzle with olive oil, oregano, salt and pepper and roast in oven. Prepare pizza sauce by combining tinned tomatoes and puree and seasoning lightly.
- Next stage is to wilt the spinach in 2 tbs of water on the stove top. Prepare the peppers, onion and mushrooms by slicing into chunks or strips.
- When the dough has doubled in size, roll each piece into a round shape and sprinkle baking trays with breadcrumbs. Carefully place dough onto trays and add enough of the tomato sauce to thinly cover the base. Then add the spinach as this helps the toppings to 'stick'. Finally arrange the rest of your vegetables onto your pizzas and drizzle with more olive oil. Cook pizzas at 250C for 7-10 minutes depending on preferences.
- While the pizza is cooking, toast a few pine nuts and select some fresh basil leaves. Sprinkle on finished pizza and enjoy!
SPINACH-STUFFED PUMPKINS
Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!
Provided by TOBERAH
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
- Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
- Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.
Nutrition Facts : Calories 406.7 calories, Carbohydrate 27.5 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 6.1 g, Protein 13.6 g, SaturatedFat 15.8 g, Sodium 429.2 mg, Sugar 6.3 g
BACON AND SPINACH PIZZA
Our go-to pizza is a snap to make using packaged pizza crust and ready-to-serve bacon. The kids don't even mind the spinach on top! -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 slices.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. Place crust on an ungreased baking sheet. Spread with sauce; top with 1/2 cup cheese, spinach and bacon. Sprinkle with remaining cheese. Bake until cheese is melted, 8-10 minutes.
Nutrition Facts : Calories 269 calories, Fat 10g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 726mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
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