Top down shot of blue cheese pizza with pumkin dressed with aruguala
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Blue Cheese Pizza with Pumpkin

Blue Cheese Pizza with Pumpkin is the perfect fall treat! Quick and easy to make, and loaded with tasty and crunchy toppings.  This pizza packs a flavour punch!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 808kcal
Author Slow The Cook Down

Ingredients

  • 6 large sprouts
  • 3 large garlic cloves
  • 0.5 tsp olive oil
  • salt and pepper
  • 1 pizza base
  • 10 fl oz canned pumpkin puree 300 ml
  • 4.5 oz blue cheese 125g
  • 1/4 cup walnut halves 30g
  • 3 tbsp honey

Instructions

  • Preheat the oven to 180ºc / 350ºf
  • Peal the large outer leaves off of the sprouts an place in a small bowl, add the oil with a little salt and pepper and mix the leaves well.  Add to a baking tray, along with the cloves of garlic (leave the skin on the garlic) and place in the oven.
  • After 10 minutes, the leaves will be crispy - remove form the oven and put the garlic back in for another 10 minutes until the cloves have softened.
  • Once the garlic is softened, let the cloves cool slightly, then squeeze the garlic out of the skins into the pumpkin puree, add a little salt and pepper and mix well.
  • Turn the oven up to 220ºc / 430ºf
  • Spread the pumpkin puree over the pizza base, crumble over the blue cheese and then the walnuts.  Top with the roasted sprout leaves and then drizzle with the honey.
  • Bake for around 10 minutes until the cheese has melted and the crust is brown.

Notes

Nutritional value based on 1 of 2 servings
I always like serving with fresh arugula (rocket) fro an extra kick of peppery freshness

Nutrition

Calories: 808kcal | Carbohydrates: 144g | Protein: 38g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 48mg | Sodium: 1964mg | Potassium: 772mg | Fiber: 10g | Sugar: 36g | Vitamin A: 23925IU | Vitamin C: 56.1mg | Calcium: 602mg | Iron: 9mg