Mini pumpkin and goat's cheese pizzas

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How to make Mini pumpkin and goat's cheese pizzas

  • Yield : 24
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 450g butternut pumpkin, peeled
  • Olive oil cooking spray
  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 3 x 26cm round pizza bases with tomato paste
  • 100g goat’s cheese, crumbled
  • 24 small fresh thyme sprigs, plus extra to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Cut pumpkin into 24, 1cm x 6cm pieces. Place on 1 prepared tray. Spray with oil. Bake for 25 minutes or until light golden and tender. Set aside.
  • Step 3 Meanwhile, heat 1/2 the oil in a small saucepan over medium heat. Add onion. Cover. Cook, stirring once, for 5 minutes or until softened. Uncover. Cook, stirring occasionally, for a further 5 minutes or until light golden. Stir in 1/2 the vinegar. Remove from heat. Season with salt and pepper.
  • Step 4 Using a 7cm round cutter, cut 24 rounds from the pizza bases. Place, in a single layer, on remaining prepared baking tray. Place 1 piece of pumpkin on each round. Top with a little onion mixture, goat’s cheese and thyme. Bake for 8 minutes or until rounds are crisp and light golden. Transfer pizzas to a large serving platter.
  • Step 5 Combine the remaining oil and vinegar in a small bowl. Drizzle over the pizzas. Season with pepper. Sprinkle with extra thyme. Serve.

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