Saturday, 30 June 2012

Caremlized Pumpkin and Onion Pizza

I will be the first to admit that in some cases I am a total glutton. Another ladle of pasta sauce? Sure. Drench my ice cream in topping? Hell yeah! Hot chips drowning in tomato sauce and vinegar? OMG Yes!
.But there are times, very rarely, where less is actually more. This applies only to a few things. Sandwiches are one. Pizza is most definitely another. There is nothing worse than having a pile of loose toppings on top of stodgy under cooked dough. Usually so much shredded ham that its all you can taste.

A simpler and thinner topping not only allows your bases to cook better and become crispy it usually tastes better because there isn't a million different flavours battling to get noticed.

I made this simple pizza for lunch and it was the perfect warming lunch for a winters day.

20gm butter
200gm butternut pumpkin - cut into small cubes
1 red onion - thinly sliced
2 tbl spoons balsamic vinegar
1 tbl spoon brown sugar
1/3 cup water
100gm spinach
1 large wholemeal Lebanese bread
1 tbl spoon basil pesto
50gm feta - crumbled

1. Pre heat oven to 200°C. Melt the butter in a large fry pan over medium high heat. Add the pumpkin and onion. Cook, stirring occasionally, until tender. Add the balsamic vinegar, brown sugar and water. Reduce heat and cook until the vinegar and sugar caramelizes. Add the spinach and stir through until wilted.

2. Spoon the pesto over the Lebanese bread. Spread to cover the entire base, right to the edges. Tip the pumpkin and onion mixture onto the bread and spread as thinly as possible. Crumble the feta over the top.

3. Place in the oven and cook for 10-15 minutes until base is crispy and feta is golden. Cut into slices and serve.

1 comment:

  1. mmmm one of my favourite pizza toppings, I really love vegetable toppings instead of ham and piles of cheese