I’ll admit that I’ve posted my fair share of pizza recipes on Smiling Chef, including Pizza Bianco, Baby Tomato and Feta, and this Spinach and Bean Pizza. Can you blame me? Pizzas make such a great weeknight meal. All I usually do is duck down to my local market to pick up the best seasonal produce and go from there. If I’m bothered then I’ll whip up my own pizza dough. If I’m feeling like something a little luxurious, I grab a sheet of puff pastry and use it as a base.
Prep Time 10 mins | Cooking Time 25 mins | Serves 2
- 1 sheet puff pastry
- ½ cup tomato chutney
- ½ cup tasty cheese
- 200g pumpkin, sliced into 3mm strips
- 2 tbsp whole grain mustard
- 2 tbsp pumpkin seeds
Top the pizza. Line a square baking tray with baking paper. Place the sheet of pastry on top. Spread the tomato chutney over the surface, then top with the cheese, pumpkin, mustard and pumpkin seeds. Bake in a 180ºC oven for 25 minutes, or until pastry is golden brown and pumpkin is tender. Serve.
Happy Cooking and Keep Smiling,