Pumpkin, Halloumi, Fig & Walnut Pesto Pizzas

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Contributed by: Krystle Manning

Serves: 2

Time: Prep: 30 min. Cook: 20 mins.

Filled with fruits, vegetables and nuts, this pizza changes is not your typical junk food! Instead its wholesome, nourishing and bursting with fresh flavour. This pizza is free of gluten and refined sugar and can easily be made dairy free/vegan by replacing the halloumi with a salty cashew cheese.

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Filled with fruits, vegetables and nuts, this pizza changes is not your typical junk food! Instead its wholesome, nourishing and bursting with fresh flavour. This pizza is free of gluten and refined sugar and can easily be made dairy free/vegan by replacing the halloumi with a salty cashew cheese.

More Information >>

PRODUCT INFORMATION

Ingredients

Buckwheat pizza base:

1 cup organic buckwheat flour
1 ½ tbsp organic tapioca flour
¼ tsp bi-carb soda
¼ tsp Himalayan salt
100ml water (room temperature)
1 tbsp organic extra virgin olive oil
1 tsp organic apple cider vinegar

Toppings:

6 large slices pumpkin, 1cm thick
2 heaped tbsp pesto (homemade is best)
2 large spinach leaves, stems removed, finely sliced (or baby spinach)
3 fresh figs, sliced
4 slices halloumi, torn
Rocket and toasted walnuts (pine nuts also work well) & caramelised balsamic (or honey and regular balsamic), to serve.

method

  1. Preheat the oven to 200 degrees celcius. Place the pumpkin slices on a tray, drizzle with olive oil, sprinkle with salt and pepper and roast for 20 minutes or until soft and beginning to caramelise.
  2. Meanwhile, place all of the pizza base ingredients into a medium bowl and stir until you achieve a thick, smooth batter.
  3. Spoon half of the batter onto a large sheet of baking paper. Cover with another sheet and then use a rolling pin to flatten it into a 20cm disc. Leave the mix in between the baking paper and place it in the freezer for 5 minutes (this will make it less sticky so that you can pull the top sheet off easily). Repeat with the remaining batter.
  4. Place two flat baking trays in the oven to preheat while you wait for the dough and pumpkin. (You can also make a pesto now if you’re making your own).
  5. Add the walnuts to the oven for the last 3 minutes while the pumpkin is roasting, just until they’re lightly toasted.
  6. Remove the bases from the freezer, peel of the top layer of baking paper, and then with the bottom paper still on, place them on the preheated baking trays. Cook for 10 minutes.
  7. Meanwhile, slice the spinach, figs and haloumi.
  8. Remove the bases from the oven and spread with the pesto, layer on the spinach, then the roasted pumpkin, fig slices, torn haloumi chunks and salt and pepper. Return to the oven for a further 10 minutes.
  9. Once you remove the pizzas, sprinkle over some toasted walnuts and fresh rocket leaves. Drizzle over some caramelised balsamic (or honey and regular balsamic) and a little bit of olive oil. Eat immediately and enjoy!
Gluten Free
Gluten Free
Egg Free
Egg Free
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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