Tasty and colorful, Pumpkin Mini Pizzas are very easy and quick to prepare. Great as an appetizer, for a buffet or for a happy hour.
I made them for dinner, and they disappeared quickly. Next time, I’ll make more.
For the mini pizzas, I used the thinner part of the butternut squash (so called because, when cut lengthwise, it resembles the shape of a violin). I sliced it thinly and baked it, first with a sprinkle of extra virgin olive oil and salt, then topped with tomato sauce, mozzarella, and anchovy pieces, back in the oven, and voilà … ready to enjoy. If you want a fully vegetarian version, leave out the anchovies.
Delicious and original.
If you, like me, love pumpkin, check out my Collection of Tasty Pumpkin Recipes, there’s something for everyone.
But now, let’s see how to prepare the Pumpkin Mini Pizzas. Get the ingredients ready, and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 9 mini pizzas
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 slices butternut squash (or desired amount)
- to taste extra virgin olive oil
- to taste salt
- to taste tomato sauce
- 2.8 oz mozzarella for pizza
- to taste oregano
- to taste grated parmesan
- to taste anchovies in oil (chopped or anchovy paste – omit for a vegan version)
Tools
To make the Pumpkin Mini Pizzas recipe you will need:
- 1 Cutting board
- 1 Slicer
- 1 Small bowl
- 1 Baking tray
- Parchment paper
Steps
HOW TO MAKE THE PUMPKIN MINI PIZZAS RECIPE
First, clean the pumpkin well, remove the stem, and, with a sharp knife or with the slicer, slice it into slices about 0.1 – 0.2 inches thick, then remove the skin.
I used the slicer, and I got all even slices. If you have difficulty slicing it with a knife, remove the skin first.
Preheat the oven to 356°F.
Then, line a baking tray with parchment paper and place the pumpkin slices spaced apart, drizzle with a little extra virgin olive oil, a little salt, and bake in the preheated oven for about 20 minutes. Check the baking from time to time: they should have a nice golden color.
While the pumpkin is cooking, prepare the topping. Put the tomato sauce in a small bowl and chop the mozzarella for pizza. If you use regular mozzarella, first remove the preservation water and squeeze it well.
As soon as the pumpkin is cooked, take it out of the oven and top it with the sauce, the mozzarella, oregano, a grating of parmesan, and some small pieces of anchovy (or anchovy paste, to give a bit of saltiness). I put small pieces under the mozzarella (what I have to do to get my kids to eat :D). Put back in the oven until the mozzarella melts, then serve hot.
Here are the Pumpkin Mini Pizzas ready. Enjoy your meal!
See you in the next recipe.
Storage
You can store the Pumpkin Mini Pizzas in the refrigerator, in an airtight container. Reheat them for a few seconds in the microwave before consuming.
Tips and Suggestions
Thickness of the mini pizzas. I made them quite thin, if you prefer, make them a bit thicker, but do not exceed 0.2 – 0.3 inches. In that case, you will need to keep an eye on the cooking.
Thickness of the mini pizzas. I made them quite thin, if you prefer, make them a bit thicker, but do not exceed 0.2 – 0.3 inches. In that case, you will need to keep an eye on the cooking.
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