Pumpkin And Chorizo Pizza Food

PUMPKIN AND CHORIZO PIZZA

Steps:

• Boil, steam, or microwave pumpkin until tender. Drain.
• Place pastry sheets on two oven trays lined with baking paper.
• Cook in a hot hoven (200C), swapping trays half way through cooking, for about 15 minutes, or until golden. Remove.
• Cook sausages in a non-stick frying pan over medium heat until browned. Remove and drain on absorbant paper. Slice thinly.
• Heat oil in cleaned in cleaned pan. Add onion. Cook until soft. Add vinegar and sugar. Cook for 2 minutes.
• Divide mozzerella, sausages, pumpkin and onion among pastry sheets.
• Cook at 200C for 10 minutes.
• Sprinkle feta and parsley on pizzas. Serve with spinach leaves.

CHORIZO PUMPKIN PASTA

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

ROAST PUMPKIN, CHORIZO AND WALNUT PIZZA

Steps:

• Make Your Pizza Bases (premake and allow to rise before rolling out bases): Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out).
• Roast Pumpkin and Chorizo for 15 to 20mins: Preheat Oven to 220°C, drizzle olive oil in a roasting tray adding chorizo and pumpkin pieces, seasoning with salt and pepper. Allow to cool for 10 minutes.
• Top Your Pizza: Top pizza bases with roasted pumpkin, chorizo, bocconcini and walnuts, then drizzle with olive oil.
• Bake in the oven for 15-10mins, or until bases are crispy and golden. Drizzle with vinegar.

PUMPKIN CHORIZO SOUP

Steps:

• Shred potatoes and carrots using the grating attachment of a food processor.
• Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
• Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
• Simmer on High until flavors meld, about 1 hour.