Isn’t spring just the best time of year? There’s the promise of warmer days to come, mixed with the simple joy of frolicking lambs and blooming daffodils. Speaking of joy…this week I made a recipe so good I just couldn’t wait to share it. If you’re a fan of pizza (we can remain friends), then this is right up your alley.
Pizza toppings are somewhat of a game to me. I love the challenge of coming up with flavour combinations and outrageous ideas. Until you have experienced the wonder that is pumpkin on pizza…you have not lived.
You know what else is amazing on pizza? Cashews.They have a much milder taste than other nuts, so are perfect for blending into dips and desserts. But for now, we are just gonna leave them in their whole, glorious form.
Now pair that with some feta and spinach, and you’ve got yourself a winner…
Pumpkin, feta and cashew pizza:
- 2 wholewheat pizza bases (or make your own)
- 50 g feta
- 3 Tbsps tomato paste
- 1 cup pumpkin, cooked
- 1 cup spinach
- handful of cashews
- 1/2 cup grated cheese
Place your pizza base on a baking tray. Spread the tomato paste evenly over both bases. Chop up the pumpkin and add on top. Sprinkle on the feta and cashews. Then add the spinach, and top with cheese. Put it in the oven at 200C for 12-15 minutes.
Cut into slices and devour.
Now I challenge you to come up with a better pizza topping combination…
Have a great week.