Pumpkin Mini Pizzas with Tomato Sauce
Pumpkin Mini-Pizzas are a wholesome and healthy idea, perfect to share with the whole family. They make the most of one of autumn’s finest seasonal vegetables. An extremely easy recipe made with just three ingredients.
Made with Pasta Sauce with Grilled Vegetables
Fruity and Chunky. Rossoro tomato paired with grilled vegetables and red Tropea Calabria IGP onion Mutti pasta sauces use only the highest quality, 100% Italian summer tomatoes picked at their peak ripeness. We carefully choose a specific tomato variety that best pairs with our unique Italian ingredients. Here the fruity, intense Rossoro Tomato is paired with grilled vegetables and red onion of Tropea, Italy's most famous onion - sweet and crisp - grown in a small area of Calabria in Southern Italy
35 min (COOK TIME: 30 min / PREP TIME: 5 min)
Easy
12 mini pizzas
Ingredients
-
12
slices
butternut squash
-
150
g
meltable plant-based cheese
(or what kind you prefer)
-
400
g
Mutti Pasta Sauce with Grilled Vegetables
-
to taste
extra virgin olive oil
-
to taste
salt
-
as needed
springs
of rosemary
Share the ingredient list
Pumpkin Mini Pizzas with Tomato Sauce: Method
- First, rinse the squash under running water and dry it well with a clean cloth.
- Now cut the squash into slices about 1 cm thick (you should obtain 12 slices) and arrange them on a baking tray lined with baking parchment.
- Brush the surface of the squash slices with extra virgin olive oil, season with a pinch of salt, and bake at 200°C for 20 minutes.
- Remove the squash from the oven and top each slice with a generous spoonful of Mutti Pasta Sauce with Grilled Vegetables and the melting vegan cheese.
- Bake again for about ten minutes so the cheese can melt.
- Once ready, serve the squash mini-pizzas hot, garnished with a small sprig of rosemary.
