Stunning is the correct term to describe these Pumpkin Puff Pastry Pizzas. They are delicate and tasty, perfect as an appetizer and also as a starter. Plus, they are super easy to prepare. We adored them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 20 pumpkin pizzas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall
Ingredients
- 23 oz pumpkin (cleaned)
- 9.3 oz puff pastry
- as needed fine salt (to season the pumpkin slices)
- as needed olive oil (to season the pumpkin slices)
- 5.3 oz tomato sauce
- 2 tablespoons olive oil
- 1 pinch fine salt
- 2 pinches dried oregano
- 1 mozzarella (each weighing 125 g)
Steps
Peel the pumpkin, I usually use a vegetable peeler
Cut the pumpkin into slices about 1 inch thick, place the slices on the baking tray lined with parchment paper.
With a cookie cutter, cut circles out of the puff pastry that extend about a quarter inch beyond the circumference of the pumpkin slice (I used a cutter with a diameter of 3 inches).
Cover the bottom part of the pumpkin slice with the puff pastry, covering the edges. Continue this way with all the pumpkin slices.
Place the covered slices on the baking tray lined with parchment paper, season with fine salt and olive oil. Bake at 350°F for about 20-25 minutes, the pumpkin should be soft but not fully cooked.
Season the tomato sauce with oil, salt, and oregano. Slice (or dice) the mozzarella into small pieces. Take the tray out of the oven, top the pumpkin slices with tomato sauce and mozzarella. Bake again at 350°F for about 10-15 minutes. Serve hot!
Tips and Advice
After the second bake, check that the pumpkin is soft; if needed, let them cook a few more minutes. Obviously, the time depends on the oven and the thickness of the pumpkin.
If you liked the Pumpkin Puff Pastry Pizzas, try other pumpkin recipes:
