Kabocha Pizza

Kabocha Pizza is a delightful fusion dish that combines the sweet, nutty flavor of Japanese kabocha squash with the comforting familiarity of pizza. Topped with creamy mozzarella, fresh vegetables, and a hint of miso, this vegetarian pizza offers a unique taste experience that is both satisfying and flavorful.

Ingredients

• Pizza dough - 200 grams
• Kabocha squash - 200 grams
• Mozzarella cheese - 150 grams
• Miso paste - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Red bell pepper - 1 small, sliced
• Spinach - 50 grams
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a few leaves, for garnish

Steps

1. Preheat the oven to 220°C (428°F).
2. Cut the kabocha squash in half, scoop out the seeds, and slice into thin wedges. Steam or boil the wedges until tender, about 10-15 minutes.
3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
4. Add the cooked kabocha squash to the skillet, along with the miso paste, salt, and pepper. Cook for another 2-3 minutes until well combined. Remove from heat.
5. Roll out the pizza dough on a floured surface to your desired thickness.
6. Transfer the rolled dough to a greased pizza stone or baking tray.
7. Spread the kabocha mixture evenly over the pizza dough.
8. Sprinkle sliced red bell pepper and spinach over the kabocha layer, followed by shredded mozzarella cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
10. Remove from the oven, sprinkle with sesame seeds, and garnish with fresh basil leaves before slicing and serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from kabocha, supporting immune health.
• High in fiber, promoting digestive health.

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