Pumpkin and Chorizo Pizza Recipe
Ingredients:
Serving
- 300 g pumpkin, chopped
- 2 sheets frozen puff pastry, thawed
- 2 chorizo sausages, thinly sliced
- 2 tsp olive oil
- 1 onion, thinly sliced
- 2 tsp balsamic vinegar
- 1 tsp brown sugar
- 1/3 cup mozzarella cheese, grated
- 100 g feta, crumbled
- 1/4 cup fresh parsley, chopped
- baby spinach, to serve
Directions:
- 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.
| Amount Per 1 Serving | |||
| Calories | 265.74 Kcal (1113 kJ) | ||
| Calories from fat | 148.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.47g | 25% | |
|---|---|---|---|
| Cholesterol | 23.93mg | 8% | |
| Sodium | 411.56mg | 17% | |
| Potassium | 359.67mg | 8% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 2mg | 11% | |
| Calcium | 243.8mg | 24% |
