It had to happen. A pizza party for one. Me, that is.
With my husband away last Friday night I decided a quick and easy veggie meal was in order. Ditching a healthy omelette and salad option, I honed in on my home-made pizza bases in the freezer and found this a perfect excuse in itself for a quick, easy and tasty dinner.
Two pieces would be enough for me, so what I didn’t eat for dinner could be popped in the fridge for reheating and eating for lunch the next day when Tony arrived home.
I decided to stick with a simple, tasty veggie topping of sautéed pumpkin, fine ribbons of freshly picked garden zucchini, the pesto I made the other day and a little extra tomato underneath, with a sprinkling of mozzarella on top. The mozzarella wasn’t really necessary, but hey, it was Friday night at home on my own, so why not?
Prepare and make pizza
Cut a chunk of butternut pumpkin into 1cm-ish cubes
Chop a clove or two of garlic
Finely chop one golden shallot
Cut one green zucchini lengthways into fine ribbons on a mandolin (or julienne as finely as you can by hand)
Warm about a tablespoon of olive oil in a pan, add the shallot and garlic and gently sauté until softened. Add the pumpkin and increase heat a little until it begins to fry off a bit. Pour in a good splash of dry white wine (or water would do too) and cover to let it cook for about 10 minutes.
After about 10 minutes, remove the lid and season with salt & pepper to taste. Keep cooking gently until the liquid has gone and the pumpkin has begun to lightly caramelise. This is flavour.
Add the zucchini ribbons, stir through to soften for about a minute, then turn the heat off and remove to a bowl to cool.
Preheat oven to 220C.
Remove one of your pre-baked pizza bases from the freezer and remove the cling film it was wrapped in. (See Friday night pizza part one for the recipe).
Place on the appropriate baking tray – the same size as the base.
At this stage I topped the base with a little extra tomato passata.
Smear home-made pesto all over. As much or little as takes your fancy.
Top with the cooled sautéed pumpkin and zucchini.
Sprinkle with extra mozzarella cheese if you like.
Place in the preheated oven and cook for about 10 minutes, then slide off the tray directly onto the oven rack and give it another few minutes, until the base is crispy and the top is sizzling.
Cut int wedges, pour a nice glass of red wine and tuck in.
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