Half & Half Pumpkin Pizza Dough Recipe
A delicious pumpkin pizza dough recipe loaded up with loads of cheese and pumpkin. Perfect for leftover pumpkin and great for a lower calorie pizza option for families.
Servings: 4
Calories:
Ingredients
- Soup Maker
- Pizza Tray
- ½ The Recipe Flatbread Dough
- 250 g Pumpkin
- 50 g Pumpkin Chunks
- 1 Small Egg
- 150 g Cheese
- 1 Tbsp Tomato Puree
- 1 Tbsp Oregano
- Salt & Pepper
- Fresh Thyme
Instructions
- Peel and dice your pumpkin and cook it for 25 minutes in your soup maker or until it is nice and soft.
- Mix out the ingredients of your flat bread and place them into a mixing bowl. Though don’t make them into a dough just yet.
- When the pumpkin is cooked, thoroughly drain it and remove any excess moisture from it so that it is smooth and without liquid.
- Add the pumpkin to your flat bread mixture, add the egg and 40% of the cheese and make into a firm dough. Knead with your hands a few times so that you have a beautiful dough.
- Roll the dough out and push it down onto a pizza tray.
- Mix together the tomato puree and the oregano and using the flat side of a butter knife rub it down into the bottom of the pizza dough.
- Decorate your pizza with toppings. I used an extra 100g of small pumpkin chunks, the rest of the cheese and some thyme.
- Place the pizza tray in the oven or grill and cook for 25 minutes at 180c/400f.
Notes
I used a mild cheddar to make my pumpkin pizza dough with. You could use the same or something different depending on what your favourite cheese is.
If the dough is not moist enough then add a little extra egg. Though it always comes down to how much moisture you manage to get out of your pumpkin.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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