Pumpkin And Spinach Pizza Food

PUMPKIN AND SPINACH PIZZA

Steps:

• Heat oven to 220 C.
• Line 2 baking trays with baking paper.
• Place bases on trays, spread with pesto.
• Sprinkle on 1/2 the cheese, top with spinach.
• Add tomatoes and pumpkin and rest of cheese.
• Bake 15 - 20 mins till bases are golden and pumpkin cooked through.
• Season as desired.

PUMPKIN BACON AND SPINACH PIZZA

Steps:

• Heat a skillet set over medium heat. Cook bacon for 5 to 8 minutes or until bacon is golden and lightly crisp. Drain on paper towel. Cut into bite-sized pieces; set aside.
• In same pan, remove all but 1 tsp (5 mL) bacon fat. Increase heat to medium-high. Sauté spinach for 1 to 2 minutes or until just starts to wilt. Cool completely. Squeeze dry and set aside.
• Preheat oven to 450˚F (220˚C); arrange the rack in the lowest position. Brush a pizza pan or large baking sheet with oil. Stir pumpkin with olive oil, basil, Italian seasoning, garlic and pepper; set aside.
• Lightly dust a clean work surface with flour. Roll out dough into a 12-inch (30 cm) circle, about 1/4-inch (6 mm) thick.
• Spread pumpkin mixture onto pizza dough, leaving a 1/2-inch (13 mm) border. Scatter, spinach and bacon overtop. Sprinkle evenly with cheese.
• Bake for 15 to 18 minutes or until golden brown.

PUMPKIN SPINACH TODDLER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins or line with paper liners.
• Combine pumpkin, eggs, olive oil, and maple syrup together in a large bowl; mix thoroughly.
• Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir into egg mixture. Add spinach and stir until evenly dispersed in the batter.
• Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature, about 20 minutes.

SPINACH-STUFFED PUMPKINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
• Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
• Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

SPINACH AND PUMPKIN CURRY

Steps:

• Heat the oil in a pan over a medium heat; add the mustard seeds and cook until they start to pop; add the chillies, curry leaves, turmeric and (optional) fenugreek seeds, if using; cook, stirring, for 2 minutes.
• Add the onion and cook for 3 minutes or until it has softened; stir in the tomatoes, coconut milk and pumpkin; bring to a simmer and cook over a medium heat for 15 minutes or until the pumpkin is tender.
• Chop any large spinach leaves; add the lime juice and spinach to the curry and stir until the spinach leaves have just begun to wilt; serve on a bed of rice, topped with a dollop of yoghurt and mint leaves.