Delicious and colourful, Mini Pumpkin Pizzas are very easy and quick to prepare. You can serve them for cocktails and appetizers or as a light meal. They are the perfect fall/winter happy hour snack too.
To make the pizzas, I used the thinnest part of the Butternut pumpkin (or in Italy it’s known as zucca violino, so called because, if cut lengthwise, it reminds the shape of a violin). I cut it into thin slices and cooked it in the oven, first with a drizzle of extra virgin olive oil and salt, and then filled with tomato sauce, mozzarella and chopped anchovies, again in the oven and voilà… ready to taste. If you want an entirely vegetarian version, avoid adding anchovies.
Very good and original.
Now let’s see together how to make the Mini Pumpkin Pizzas recipe, so let’s get started.
Other tasty recipes to try:
Ingredients
For the filling
Tools
Steps
HOW TO MAKE THE MINI PUMPKIN PIZZAS RECIPE
1)
2)
Heat the oven to 180°C (350°F).
Then, cover a baking tray with baking paper and arrange the pumpkin slices spaced apart, sprinkle them with a drizzle of extra-virgin olive oil, a little salt and cook in a preheated oven for about 20 minutes or until golden. Check the cooking from time to time.
3)
While pumpkin is cooking, prepare the filling. Place the tomato sauce in a small bowl and cut the pizza mozzarella into small pieces. If you use a fresh mozzarella, first remove the conservation water and squeeze it well.
4)
As soon as the pumpkin is cooked, remove it from the oven and season it with the sauce, mozzarella, oregano, grated parmesan and a few pieces of anchovy (or anchovy paste, to give it a little flavour).
Here they are. Mini Pumpkin Pizzas are ready. Enjoy!
Buon appetito.
Storage
You can store mini Pumpkin pizzas in the refrigerator, closed in an airtight container.
Tips
I made my pumpkin pizzas quite thin: using a slicer it’s quite easy. If you prefer, make them a little thicker, but do not exceed 0.5 – 0.7 cm. In this case, you will have to keep an eye on the cooking.
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Varied doses for servings
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