What I love about Pizza with Pumpkin Chorizo and Kale
Pizza; it’s one of the most popular foods. Everybody loves pizza! Since we’re in the thick of fall, I wanted to try a seasonal spin on pizza using pumpkin puree as pizza sauce. I love the unique flavours of this Pizza with Pumpkin, Chorizo and Kale from the sliced red chilies and shallots to the spicy chorizo sausage, Emmental cheese and crispy kale. It’s the perfect weeknight meal for those cozy fall nights.
It is definitely a unique pizza that is quite unlike a typical pizza with red sauce, but it is uniquely delicious! It’s a fun appetizer to share. 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 so customizable!
Recipe Notes
A few things to keep in mind:
- Pumpkin – Make sure you are using real, pure pumpkin puree and not pumpkin pie filling. 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. If you want to avoid the heat you can opt for mild Italian sausage.
- 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. Or skip altogether if you want to avoid the heat.
- 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. You can also use very thinly sliced white or yellow onion.
- Cheese – I used a blend of mozzarella and Emmental. You can find both at most grocery stores. Emmental will typically be with the specialty cheeses since it’s usually imported.
FAQ
Yes, if you want to avoid the heat or just don’t want to use chorizo, you can substitute with a mild Italian sausage (or spicy Italian sausage if heat isn’t the problem). Ground turkey or chicken would also work, but would lack in flavour.
Yes, you can substitute the chorizo sausage with plant-based crumbles or just omit it altogether to make the pizza vegetarian.
Yes. Simply use 1/3 of a tablespoon dried thyme instead of 1 tablespoon fresh.
I love making a homemade gluten-free pizza crust, but anything from a regular wheat crust to a cauliflower crust works just as good! Use whatever you prefer.
Pizza with Pumpkin Chorizo and Kale
Equipment
- 1 Round Pizza Pan or Baking Sheet
Ingredients
- avocado oil for cooking
- 1 prepared 12" pizza crust of your choice
- 3/4 cup pure pumpkin puree
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 1 1/4 cups shredded mozzarella cheese
- 1/2 cup shredded Emmental cheese
- 250 grams organic ground chorizo sausage
- 1 shallot thinly sliced
- 2 red chillies thinly sliced
- 1 cup organic curly green kale leaves
- 1 teaspoon extra virgin olive oil
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 stainless steel 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. Watch it because broil can burn fast.
- Garnish the pizza with freshly cracked, black pepper and enjoy!