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.
12 mini pizzas
1
First, rinse the squash under running water and dry it well with a clean cloth.
2
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.
3
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.
4
Remove the squash from the oven and top each slice with a generous spoonful of Mutti Pasta Sauce with Grilled Vegetables and the melting cheese.
5
Bake again for about ten minutes so the cheese can melt.
6
Once ready, serve the squash mini-pizzas hot, garnished with a small sprig of rosemary.
Is there a light, easy and quick alternative to pizza? Of course there is, and the answer is squash. This autumn vegetable is perfect as a base for delicious little pizzas to share with the whole family. Want them to be very irresistible? Top them with rich and tasty Mutti Pasta Sauce with Grilled Vegetables, and some meltable plant-based cheese. With just a few ingredients you will get a dish full of flavour.
In autumn, squash is ideal as the base for these vegetable mini pizzas, but you can recreate the same recipe during other seasons using different vegetables. In summer, for example, you can use aubergines or courgettes (you could try our version here), and in winter thick slices of cauliflower. Generously top your vegetable base with full-bodied Mutti Pasta Sauce with Vegetables for an extra touch of flavour, meltable plant-based cheese, and you’re done.
DO ART YOURSELF
Finished the product? Don’t throw the packaging away: turn it into something creative!
