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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

What’s on the Farm Stand: Roasted Pumpkin, Caramelized Onion and Walnut Pizza

October 23rd, 2015 · No Comments · Allergies, Brooklyn, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Snack, Thanksgiving, The baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Holland Koehler

Pizza with Roasted pumpkin Caramelized Onions and Walnuts

Photo by: To Her Core

Like most Americans, I have been a lover of pizza since I was a child. Growing up, both of my parents worked and by the end of the work week, my mother was not interested in cooking for a family of 5. I can remember her calling in for everyone to place their pizza order, a pepperoni pie for the boys and a special slice for me and it was always a treat.

I always opted for the veggie slice or the salad pizza but there are so many farm stand toppings that can make a pizza pie a notable dinner. During this time of the year I am relishing all things pumpkin and I recently tried it on a pizza with caramelized onions and walnuts. I think a Long Island cheese pumpkin or even some butternut squash are great options for this. You can have this for dinner or cut it in smaller squares for a gorgeous pop of color on an appetizer tray.

The sweetness of the roasted pumpkin and caramelized onions along with nuttiness of the walnuts will warm up any fall meal. After a trip to a North Fork farm stand, you’re sure to head home with the ingredients for the perfect meatless dinner.

Roasted Pumpkin
3 cups pumpkin, skin and seeds removed
Olive oil

To roast the pumpkin, preheat oven to 390 degrees. Chop the pumpkin into bite-sized pieces and place on a lined baking tray. Spray with olive oil and season with salt and pepper. Bake for about 40 minutes, turning half way through.

Caramelized Onions
3 large yellow onions
1 Tbsp olive oil
1 tsp brown sugar, coconut sugar or maple syrup
Lieb (name of boxed red?) Red wine (some for the pumpkin and some for dinner)

To caramelize the onions, peel and halve the onions and then thinly slice. Heat the olive oil over medium to low heat. Add the onions and stir to coat. Reduce to a low heat and cook, stirring, 5 minutes. Add the sugar and stir to combine, continue to cook stirring occasionally for another 5 minutes. Add 2-3 Tbsps of red wine. Stir, and continue to cook for another 15 to 20 minutes, stirring occasionally, until the onions have cooked through and caramelized.

For the pizza
Pizza dough (could be whole grain or gluten free like this quinoa crust)
Tomato sauce
Roast Pumpkin
Caramelized onion
A few handfuls baby kale
1/2 cup shredded mozzarella cheese (if you are vegan, skip the cheese)
1/4 freshly grated Parmesan or Romano
1/2 cup walnuts, roughly chopped (or if you are allergic to nuts, use toasted pumpkin seeds)
Fresh oregano or basil to serve

Preheat oven to 450 degrees.

Spread pizza dough out on a large lined baking tray. Add a few spoonfuls of sauce and use the back of the spoon to even out over the dough. cover lightly with the kale, then add the onions, pumpkin, walnuts and  cheeses. Bake for 10 – 15 minutes.

Sprinkle with fresh oregano or basil before serving and enjoy with a glass of Bridge Lane Red Blend.

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