Pumpkin Onion Pizza
Pumpkin is rich in vitamins, minerals, and antioxidants, but low in fat and calories.
If pumpkin is not available, butternut squash is a good substitute.
- For the topping
- 6 ozs Feta
- 7 ozs Ricotta cheese
- 2 Tbsps Whipped cream
- 9 ozs Pumpkin (Sliced into thin wedges)
- 2 Red onions
- 1 Apple
- 2 fresh garlic cloves
- 3 Tbsps Walnut
- freshly ground peppers
- 2 Tbsps olive oil
- 3 sprigs thyme
For the dough: mix yeast, salt, sugar, and flour with about 3/4 cup of lukewarm water and knead to a smooth dough. Let rise, covered, for about 1 hour or until doubled in bulk.
Preheat the oven with two inserted baking sheets at 465° F.
Roll out dough on a lightly floured surface to 4 thin circles and arrange on a baking sheet. Mash cheese with a fork and mix with ricotta and cream. Cut pumpkin into thin slices. Peel onions and cut into rings. Rinse and core apple, slice into thin rings. Peel garlic and cut into thin slices.
Spread ricotta cream on dough circles, leaving a small border around the edges free of toppings.
Top with pumpkin, garlic, apple rings, and onions. Chop walnuts coarsely and sprinkle over. Season with salt and pepper and drizzle with oil.
Bake in a preheated oven at 465°F for about 10-15 minutes or until golden brown. Sprinkle with thyme and serve.