Pumpkin and Chorizo Pizza |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This comes from New Idea magazine. It was part of their economical meas feature, coming in at just $2.50 per serve! Ingredients:
300 g pumpkin, chopped |
2 sheets frozen puff pastry, thawed |
2 chorizo sausages, thinly sliced |
2 teaspoons olive oil |
1 onion, thinly sliced |
2 teaspoons balsamic vinegar |
1 teaspoon brown sugar |
1/3 cup mozzarella cheese, grated |
100 g feta, crumbled |
1/4 cup fresh parsley, chopped |
baby spinach, to serve |
Directions:
1. Boil, steam, or microwave pumpkin until tender. Drain.
2. Place pastry sheets on two oven trays lined with baking paper.
3. Cook in a hot hoven (200C), swapping trays half way through cooking, for about 15 minutes, or until golden. Remove.
4. Cook sausages in a non-stick frying pan over medium heat until browned. Remove and drain on absorbant paper. Slice thinly.
5. Heat oil in cleaned in cleaned pan. Add onion. Cook until soft. Add vinegar and sugar. Cook for 2 minutes.
6. Divide mozzerella, sausages, pumpkin and onion among pastry sheets.
7. Cook at 200C for 10 minutes.
8. Sprinkle feta and parsley on pizzas. Serve with spinach leaves.
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