Pizza with Pumpkin, Chorizo and Kale
Pizza with Pumpkin, Chorizo and Kale
Pizza; it’s one of the most popular and most sold foods in Canada and the U.S. Everybody loves pizza! Even some top chefs around the world have been putting their unique spins on this classic dish. I wanted to try a seasonal pizza that uses pumpkin puree as it’s pizza sauce. This pizza sounds fancy but it is really simple and only has a few ingredients which you can likely find at most grocery stores:
Pumpkin - Make sure you are using real, pure pumpkin puree and not pumpkin pie filling which is loaded with added sugar and other things. You can find pumpkin puree in the canned vegetable aisle at the grocery store.
Spicy chorizo sausage - You can buy it ground or in casing and remove the casing. Try to find a chorizo with no added preservatives or hormones.
Red chilli peppers - The red chilli peppers compliment the pumpkin really well. They also add the perfect amount of heat to the pizza. Alternatively, you can use dried red chilli flakes in place of fresh chilies if you prefer.
Shallots - Shallots are a part of the onion family, but they are a sweeter and more flavourful version of an “onion.” They are also more mild and can be eaten raw on salads or in dressings.
Green kale - Green kale adds beautiful colour to this pizza and also good nutrients. It pairs well with the variety of toppings and finishes the pizza well.
Fresh thyme - Thyme is a very distinctive herb. You will know when you smell it. It’s an earthy herb that is used frequently in fall and winter dishes. It pairs well with both the pumpkin and chorizo. Alternatively, you could use fresh rosemary, which would also be delicious!
Cheese - I used a blend of mozzarella and Emmental (Swiss cheese). You can find both at most grocery stores. Emmental will typically be with the specialty cheeses.
It is definitely a unique pizza that is unlike a typical pizza with red sauce, but it is uniquely delicious! You won’t know until you try it. It would be a fun appetizer to share before thanksgiving dinner or on Christmas Eve. You could cut it into squares, like a flatbread, to make serving easier. You can also use any type of pizza crust for this recipe whether it’s gluten-free, vegan, dairy-free or regular wheat dough. That’s the beauty of pizza; it’s just a canvas for whatever you want to put on it.
Pizza with Pumpkin, Chorizo and Kale
Pizza with Pumpkin, Chorizo and Kale
Ingredients
- *1 precooked 12" pizza crust
- 3/4 cup pumpkin puree
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme leaves
- 1 1/4 cups shredded mozzarella cheese
- 1/2 cup shredded Emmental cheese
- 250g ground chorizo sausage
- avocado oil, for frying
- 1 shallot, thinly sliced
- 2 red chilies, thinly sliced
- 1 cup green kale leaves
Instructions
- In a small bowl, add the pumpkin puree, olive oil, salt, pepper and thyme and mix until combined. Spread the sauce on top of the prepared pizza crust.
- Scatter the shredded cheeses on top of the pumpkin sauce in an even layer.
- Cook the chorizo: add a knob of butter or some avocado oil to a nonstick pan and add the chorizo. Cook it over medium heat and break it up into bits as it cooks. Set aside.
- Massage the kale leaves with 1 tsp of olive oil until all of the leaves are coated.
- Evenly disperse the shallots, chillies, chorizo and kale on top of the cheese.
- Set the oven to LOW broil and broil the pizza in the oven for 10-15 minutes or until the cheese is golden and bubbly.
- Garnish the pizza with freshly cracked, black pepper and enjoy!
Notes
*You can use any type of precooked pizza crust that you prefer!