Pumpkin pizzas: the recipe for an autumn aperitif from the Easy Gourmet department
The pumpkin pizza I am a autumn appetizer simple and tasty made for us by Chef Michele Ghedini for the Address Book Easy Gourmet: the ideal recipe to serve as an aperitif or as a snack. Light and tasty, they can be offered as an alternative to classic puff pastry pizzas.
In our recipe, we used the butternut squashideal for shape and texture: we cut it into slices and cook it in the oven to soften it, then we season the pizzas with tomato sauce, Mozzarella, sale, extra virgin olive oil e Oregano. A few more seconds in the oven to let the sauce turn and the pumpkin pizzas are ready. Here’s how to make them in no time.
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Ingredients
Extra virgin olive oil
How to make pumpkin pizza
Cut the squash into slices about 1 cm thick.
Arrange the pumpkin pieces on a baking sheet lined with parchment paper and bake at 200°C for about 20 minutes.
Meanwhile, cut the mozzarella and season the tomato purée with salt, oil and oregano.
After the cooking time, season the pumpkin with the tomato and mozzarella and cook for another 10 minutes.
Leave to cool for a few minutes, add a few basil leaves and the dish is ready.
storage
You can only store pumpkin pizzas for a few hours in the refrigerator and reheat them before serving.
