PIZZA WITH PUMPKIN SAUCE AND JERUSALEM ARTICHOKE

International Pizza Day. Definitely our day:) So we simply had to publish another recipe for pizza.

Last year we published a few pizza recipes and here’s another one: combination of crispy crust and orange pumpkin sauce. Just add some Jerusalem artichoke - and there's a perfect pizza. We’ve already had some and there’s no other way but to have some additional workout this evening ;p

Ingredients (for 2 large pizzas)

Pizza dough recipe: http://2vegelovers.blogspot.com/2016/06/pizza-with-chickpea-and-carrot.html

Sauce:

150g pumpkin

1 cup tomato puree

1 clove of garlic

1 tsp sugar

1/2 tsp sweet pepper

1 tsp dried basil

2 tbsp olive oil

1 tsp dried oregano

Pizza topping:

1 baby zucchini

3 - 4 mushrooms

1 onion

1/2 yellow bell pepper

1/2 red bell pepper

a few slices of Jerusalem artichoke

1 tbsp olive oil

dried garlic

salt

black pepper

Instructions:

Prepare the dough according to the recipe: http://2vegelovers.blogspot.com/2016/06/pizza-with-chickpea-and-carrot.html

Prepare the sauce.

Cut pumpkin into cubes and put it into the boiling water. Cook until the pumpkin is soft. Rinse the pumpkin. Heat olive oil in the pot and add onion and garlic. Fry for a while.

Then add the pumpkin, mix and fry for 2-3 minutes while tossing. Add tomato puree, spices, sugar and salt and blend well. Cover and cook over low heat for about 10-15 minutes.

Prepare the veggies. Peel the Jerusalem artichoke and slice it using vegetable peeler. Put the slices into a small bowl. Add 1 tbsp of olive oil, season with some salt and pepper and dried garlic. Mix and leave in the fridge for about 15 minutes.

Peel and slice the zucchini. Peel and cut the onion into thin slices. Cut the peppers into sticks. Peel and slice the mushrooms*. Then fry the mushrooms for a few minutes in some olive oil.

*Frying the mushrooms is optional.

Stretch pizza dough with your fingers on an oiled baking tray or baking sheet. Spread the sauce on top.