Pumpkin & Caramelised Onion Pizza with Pear Mesclun Salad
Ready in 40 minutes
• Serves 2
This dish most recently appeared in My Choice (4 Nights For 2) on Sunday, July 10, 2022.
This dish most recently appeared in My Choice (4 Nights For 2) on Sunday, July 10, 2022.
A few food combinations are a perfect match— sweet pumpkin with balsamic caramelised onions is one. Now put that on a wholemeal pizza with mozzarella and cavolo nero, and your tastebuds will sing with every bite!
Ingredients
Pumpkin
- 200g diced pumpkin
- 1 drizzle of olive oil
Pizza
- 1/2 cavolo nero, finely chopped
- 100g roasted capsicum, thinly sliced
- 25g tomato paste
- 1 pack wholemeal pizza bases
- 50g grated mozzarella cheese
- 30g grated Parmesan
Salad
- 1/2 pear, thinly sliced
- 50g mesclun
- 1 tsp red wine vinegar
- 1 drizzle of olive oil
Onion
- 1 red onion, thinly sliced
- 1 drizzle of olive oil
- 1 1/2 Tbsp balsamic glaze
Steps
-
Preheat oven to 220°C (or 200°C fan bake). Preheat an oven tray and set a lined one aside.
-
Toss pumpkin on lined oven tray with oil. Season and roast for 12-15 minutes, until tender.
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While pumpkin cooks make caramelised onion. Thinly slice onion. Heat oil in a large pot on high heat. Cook onion for 5-7 minutes, until softened and starting to brown. Add balsamic glaze and a splash of water and cook for 1-2 minutes, stirring, until caramelised. Season to taste.
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Finely chop cavolo nero and thinly slice roasted capsicum.
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Spread tomato paste over each pizza base to cover. Sprinkle evenly with cooked pumpkin, cavolo nero, roasted capsicum and onion. Sprinkle over mozzarella and Parmesan cheese. Transfer pizzas to preheated oven tray.
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Cook pizzas for 12-14 minutes, until bases are crispy and golden around the edges. Cut into slices.
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Thinly slice pear and toss in a bowl with rocket, vinegar and olive oil. Set aside until ready to serve.
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Pizza with salad on the side.
Nutritional Information
| Energy |
2804 kj 670 kcal |
|---|---|
| Protein | 27.5g |
| Carbohydrate | 85.7g |
| Fat | 21.0g |