Pumpkin mini pizzas are a delicious side dish easy to make and perfect as an appetizer. The mini pizzas made with pumpkin are delicious whether eaten hot and gooey or at room temperature. The pumpkin mini pizzas should be made with violin squash or butternut squash, an elongated squash with yellow-orange skin and since the seed compartment is only at the bottom, the upper part is perfect for slicing into round slices. To cut it best and with ease, use a ceramic knife, or you can also use a slicer. We love vegetable mini pizzas and I always try to prepare them according to the season, such as ZUCCHINI MINI PIZZAS or Eggplant Mini Pizzas. Now let’s see how to make the pumpkin mini pizzas and if you try them, let me know. Barbara

Here are other delicious pumpkin recipes I recommend trying:

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients to make pumpkin mini pizzas

8 slices violin squash
3.5 oz mozzarella for pizza
3.5 oz tomato sauce
to taste extra virgin olive oil
to taste salt
to taste oregano

How to make pumpkin mini pizzas

Let’s start making the pumpkin mini pizzas, pour the tomato sauce into a bowl, a splash of extra virgin olive oil,
a pinch of salt, some oregano
some oregano and mix well.
Cut the violin squash into slices about 1/4 inch thick,
remove the skin,
place the slices on a tray lined with baking paper,
add some oil
and a pinch of salt, bake in a preheated static oven at 350°F for 15 minutes.
After 15 minutes, take the tray out of the oven, add the tomato sauce that has been infused in the meantime to the center of each slice,
some mozzarella cubes for pizza
and plenty of oregano, put the mini pizzas back in the oven and let them cook for 5 minutes, until the mozzarella melts.
Serve the pumpkin mini pizzas hot right after they’re ready or serve them at room temperature.