Pumpkin Pizza with Blue Cheese

Top down shot of blue cheese pizza with pumkin dressed with aruguala

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

Cook Time 30

Total Time 40

Servings servings

Calories 855kcal

Author Slow The Cook Down

Ingredients

6 large sprouts
3 large garlic cloves
½ teaspoon olive oil
pinch salt and pepper
1 pizza base
10 ounces canned pumpkin puree (300 ml)
4 ½ oz blue cheese (125g / around 1 ½ cups)
¼ 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

Spread the pumpkin puree and toppings as evenly as you can over the pizza.
Make sure that your oven is fully pre-heated before cooking the pizza. Preheat a large baking tray in the oven to place the pizza on to get an extra crispy base.
I like to serve this pumpkin pizza with fresh arugula for an extra kick of peppery freshness.
Nutritional value based on 1 of 2 servings and is an estimate only.

Nutrition