Pizza gets a season of flavor with punch this pumpkin marinara recipe
Fall flavors meet a thin crust pizza in this colorful, Flatbread crisp.
Continuing our range of all foods you can dress with pumpkin aromas for autumn, this recipe towerCanned pumpkin In a delicious marinara sauce. It is perfect for Slathering on some thin, like flat pizza-plates, and the garnish with cherry tomatoes and rocket bursting for a truly exceptional cold weather snack. These pumpkin rocket cakes are an addiction and the light just watch them disappear when serving at a family reunion or a snack after school on a rainy day.
And remember, we are big pumpkin fans not only because it's an appointment in the fall mood season, but also because it's a serioussuperaliments which packs a nutritional punch of beta-carotene, vitamin A, and fiber. For the most part, all the things you need for a strong immune system during the flu season and all temperature changes.
Our Pro Council for this recipe? Ensure high quality thin pizza crusts for a truly exceptional final product.
Nutrition:328 calories, 12 g of fat (3 g saturated), 545 mg of sodium, 11 g sugar, 8 g of fiber, 13 g of protein
Made 4 servings
Ingredients
1 C 2 C as well as olive oil
2 cloves of garlic, chopped
1 tablespoon of tomato paste
¾ canned pumpkin cup
¼ cup of water
1 teaspoons seasoning Italian, crushed
¼ salt c
4 cups of grape tomatoes, cut in two
4 minced shallots
4 individual craftsmen thin pizza crusts
4 cups fresh or rocket rocket baby spinach mix
From 1 to 2 tablespoons balsamic vinaigrette
¼ cup crumbled blue cheese
How to do it
1. Preheat the oven to 400 ° F. For marinara sauce, in a small saucepan, heat 2 tbsp. Olive oil over medium heat. Add garlic; Cook and stir 30 seconds. Add the tomato paste; Cook and stir 30 seconds. Stir in the pumpkin, water, Italian seasoning and salt. Cook for 5 minutes to mix the flavors, stirring occasionally.
2. In a medium nonstick stove, cook tomatoes and shallots in the remaining oil 1 C Middle 8 to 10 minutes or until tomatoes burst, waving frequently.
3. Cook the pizza pasta directly on the oven grid 2 minutes. Remove from the oven and place on a large pastry plate. Extend the pumpkin sauce uniformly on crusts. Garnish with tomatoes and shallots. Cook for 4 minutes.
4. Meanwhile, in a bowl with a Toss Roquette vinaigrette to coer. Stack on the Flatbreads rocket and sprinkle with blue cheese.
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