Mini pizzas with pumpkin and feta cheese

I love making my own versions of unhealthy food. If you make it yourself it’s often more healthy and definitely more tasty! And another plus is that you can adjust it to your wishes, so I always make vegetarian versions of everything. This time I made mini pizzas with pumpkin and feta cheese.

If you’ve visited my site before you probably know how I love making vegetarian and healthier versions of junk food. I’ve created several vegetarian fast food variations like cauliflower burgers, sweet potato nachos and loaded fries. My favorite unhealthy foods are burgers and pizzas. This time I created a new pizza recipe. I’ve shared several pizza recipes on my blog before, check this list with healthy pizzas for example or this blog post with vegan pizza ideas. This time I decided to make vegetarian pizzas with pumpkin and feta. These pizzas are super easy to make as they’re made with puff pastry instead of pizza dough. And I’ve created a very special pizza sauce. It’s not your standard tomato sauce on these mini pizzas!
The sauce is made from tomatoes, yogurt, egg and feta cheese! I got the inspiration from a recipe in the cookbook Vegalicious from Alice Hart. She used harissa instead of tomato paste, which is a good idea for everyone that loves spicy food. Below is the recipe for 8 mini pumpkin-feta pizzas. They’re a great starter for 4 people or a main dish for 2.

Recipe mini pizzas with pumpkin and feta

Ingredients:
8 sheets puff pastry, thawed
400 grams pumpkin, cubed
100 grams feta cheese
1 small can tomato paste
1 egg, whisked
2 tablespoons of quark (or other thick yogurt)
1 tablespoon thyme

Pre-heat the oven to 200°C. Spread the pumpkin cubes over a parchment lined baking sheet. Drizzle with olive oil. Bake for 25 minutes, turn halfway.
Lower the oven temperature to 190°C when done.
Cut half of the feta in small cubes and the crumble the other half.
In a small bowl, mix the tomato paste, the whisked egg, the crumbled feta and the quark.

Divide the tomato-quark mixture over the 8 sheets of puff pastry. Divide the pumpkin cubes over the sheets. Sprinkle with the feta cubes and the thyme.
Bake the mini pizzas for about 20 minutes until they’ve got a nice color.

Got some pumpkin left-over? Click here for 10 vegetarian pumpkin recipes.

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Foodie · Healthy Dinner · Snacks

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