September 23, 2012

Spicy Pumpkin and Balsamic Pizza Recipe

 Makes 2 pizzas

The other day, I made an overload of pumpkin hummus and was looking for other ways to use it. I had already eaten so much of as a dip and on salad wraps but still had so much left. So I decided to use it as a pizza sauce and make some more of my favourite balsamic reduction... and it was amazing! Jerome and I devoured both pizzas in a matter of minutes while we watched Big Brother. Yes, I know... Big Brother is our secret weakness. I realise that it is embarrassing but I am absolutely obsessed! I make sure that dinner is all ready and cooked so that I can veg out and get my one hour of gossip from the lives of 14 random people living in one house. The concept of the show is a good idea but I feel like such a stalker watching them... it is like you have an invisible power to watch people without them knowing muahahaha... like I am the 'Invisible Vegan Woman'!!!! Anyway, back on subject, this pizza was delicious. You must try it... especially the balsamic reduction that is so tasty on salads, pizzas, wraps and anything else! Have a 'Veggieful' day everyone ^-^

Other:
    1 cup pumpkin hummus
    1 small red onion, thinly sliced
    1/4 cup pine nuts
    1 cup cherry tomatoes, halved
    2 pizza bases (30cm diameter)
    olive oil
    2 handfuls baby spinach

Balsamic Reduction:
    1/4 cup balsamic vinegar
    1/2 tablespoon brown sugar

  1. Make the balsamic reduction: Add the balsamic vinegar and the sugar to a pot on medium heat. Stir and simmer for about 10 minutes to burn off the vinegar. Do this until it has thickened into a syrup, thick enough to stick on the back of a wooden spoon. Take off the heat. The syrup should have reduced down to about 1 1/2 to 2 tablespoons and taste sweet. Set aside to cool. The reduction will thicken while cooling.
  2. Preheat oven to 200 degrees celcius and lightly oil two pizza trays. 
  3. Make the pumpkin hummus (recipe here). Set it aside. 
  4. Divide the hummus on to each of the two pizza bases and spread evenly with a spoon.
  5. Top pizzas with purple onion slices, cherry tomatoes and pine nuts.
  6. Drizzle with a little bit of olive oil and place both bases into the oven.
  7. Bake for 10 to 15 minutes until slightly browned on top.
  8. Cut into slices.
  9. Drizzle the balsamic reduction on both pizzas.
  10. Add a handful of baby spinach on each.
  11. Serve immediately and enjoy :)

  • If you have time, make the pumpkin hummus earlier on the day and set aside the portion needed for the pizza. With the leftover hummus use it as a dip or on salad wraps! Yum yum yum.

16 comments :

  1. Ooh... Pumpkin hummus over pizza sounds so good! I have a big bottle of balsamic and I really think I should try making the reduction.

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    1. Hi Chinmayie! Oooo you should definitely try it. I LOVE balsamic reduction hehe :)

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  2. It seems like at the beginning of fall everyone is baking pizza)) I follow several vegetarian blogs and lots of them feature pizza.
    I've been thinking of making one for a few days. Seems like I'm ready - this recipe is the one I'm going to try.

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    1. Hi Venera! Oh really?? What a coincidence. I hope you enjoy it as much as we did :)

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  3. Cooked this pizza last night Maddi and it was really nice. Have some Pumpkin hommus left over to eat with snacks tonight, yum. Thanks x

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    1. Hello Michelle! I am so glad that you enjoyed it. It is the yummiest hummus. Yum yum yum. Hope you have a lovely day xxx

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  4. This is yet another great pumpkin recipe I found by browsing FoodGawker photos!

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  5. MMMMM,..You are 1 clever woman! Very appetizing & a very special pizza! I must make this soon!
    Yummmm!

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    1. Hi Sophie! Ooh thanks so much hehe. This was very delicious. Thanks for your lovely comment!

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  6. Hi Madison! Can you use canned pumpkin instead of fresh in this recipe? If so, how much canned would I use in this recipe? Thanks and LOVE your blog!!

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    1. Hi Kori! I have never used canned pumpkin before and have never seen it here in Australia. But what a good idea... it would be so much easier! Basically, for the pumpkin hummus you need 300g of pumpkin. So you should be able to just substitute 300g of canned pumpkin and adjust the salt and pepper that would be used for the original pumpkin baked recipe. Try it out and please tell me how it goes :) Thanks for your comment!

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  7. The hummus alone sounds amazing. I can't wait to try this recipe. Thanks!!

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    1. Hi Monica! Oh thank you :) I hope you love it as much as I did <3

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  8. How would you do the balsamic reduction without sugar? This looks really yummy, can't wait for some time to explore a whole bunch of pumpkin recipes!

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    1. You could try it without the sugar. It will reduce but will not have the same really thick sweet consistency. Thank you!

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