Description
These Mini Pumpkin Pizzas are a delightful twist on traditional pizza, featuring a savory pumpkin topping with a hint of autumn spices and creamy cheeses. Perfect for a fall appetizer or light lunch, these mini pizzas are easy to make and bursting with seasonal flavors.
Ingredients
Scale
Dough:
- 1 pound pizza dough (store-bought or homemade)
Topping:
- 1 cup pumpkin purée
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup crumbled goat cheese or feta
- ¼ red onion (thinly sliced)
- 2 tablespoons chopped fresh sage or arugula for garnish
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Lightly flour a surface and roll out the pizza dough. Cut into 4–6 small rounds, about 5–6 inches in diameter. Place the rounds on a parchment-lined baking sheet.
- Prepare Topping: In a small skillet, heat olive oil over medium heat. Sauté the garlic for about 1 minute, then add the pumpkin purée, thyme, nutmeg, salt, and pepper. Cook for 3–4 minutes until heated through and slightly thickened.
- Assemble Pizzas: Spread a spoonful of the pumpkin mixture onto each dough round, leaving a small border. Top with shredded mozzarella, crumbled goat cheese, and red onion slices.
- Bake: Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly. Remove from the oven and garnish with chopped sage or arugula before serving.
Notes
- These mini pizzas make a great fall appetizer or light lunch.
- For a sweeter twist, drizzle with a bit of honey or balsamic glaze before serving.
- You can also use naan or pita bread as a shortcut for the crust.
Nutrition
- Serving Size: 1 mini pizza
- Calories: 280
- Sugar: 3g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
