Kabocha Pumpkin Pizza

Kabocha Pumpkin Pizza combines the sweetness of kabocha squash with a savory blend of cheese and traditional Japanese flavors, all atop a crispy pizza crust. This delightful vegetarian dish is perfect for a unique twist on pizza night.

Ingredients

• Pizza dough - 200 grams
• Kabocha pumpkin - 200 grams
• Mozzarella cheese - 100 grams
• Parmesan cheese - 30 grams
• Olive oil - 1 tablespoon
• Soy sauce - 1 teaspoon
• Miso paste - 1 teaspoon
• Garlic - 1 clove, minced
• Green onion - 1 stalk, chopped
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 220°C (425°F).
2. Cut the kabocha pumpkin in half, remove the seeds, and slice it into thin wedges.
3. Steam the kabocha wedges for about 10 minutes until tender, then let cool slightly and mash them in a bowl.
4. Add olive oil, soy sauce, miso paste, minced garlic, salt, and pepper to the mashed kabocha and mix well.
5. Roll out the pizza dough on a floured surface to your desired thickness and shape.
6. Transfer the rolled dough to a baking sheet lined with parchment paper.
7. Spread the kabocha mixture evenly over the pizza dough.
8. Sprinkle mozzarella cheese and grated Parmesan cheese over the kabocha layer.
9. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and the crust is golden brown.
10. Remove from the oven, garnish with chopped green onions and sesame seeds, slice, and serve hot.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in beta-carotene, which supports eye health.
• High in fiber, aiding digestion and promoting a healthy gut.

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