Ingredients and Weight:
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/4 cup olive oil, plus more for greasing the baking sheet
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium yellow onion, caramelized (see Preparation Method Steps below)
- 1 cup grated fontina cheese
- 1 pre-baked pizza crust or homemade dough
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a food processor, combine the pumpkin puree, chickpeas, tahini, olive oil, lemon juice, cumin, salt, and black pepper. Process until smooth and creamy.
- To caramelize the onion, slice it thinly and cook it in a skillet over medium heat with olive oil until golden brown and softened. This will take about 20-25 minutes.
- Spread the pumpkin hummus evenly over the prepared pizza crust. Top with the caramelized onions and grated fontina cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
Nutritional Information:
Per slice (1/8 of pizza):
* Calories: 240
* Fat: 13g (5g saturated)
* Protein: 12g
* Carbohydrates: 28g (5g dietary fiber)
* Sugar: 10g
Dish Characteristics:
- Creamy pumpkin hummus base
- Sweet and savory caramelized onions
- Melted and bubbly fontina cheese
- Thin and crispy pizza crust
User Comments:
- "This pizza is a delicious and unique way to enjoy pumpkin."
- "The caramelized onions add a great depth of flavor."
- "The fontina cheese melts perfectly and gives it a nice gooey texture."
- "It's a great appetizer or light meal for fall."
- "I highly recommend trying this recipe."
Special Precautions and Tips:
- If you don't have a pre-baked pizza crust, you can use a store-bought pizza dough.
- To make the pizza crust at home, follow the directions on the package of active dry yeast.
- Be careful not to overcook the onions, as they can burn easily.
- Let the pizza cool slightly before slicing and serving.
