4 persons
40 minutes
Ingredients:
4 pizza bases
1 kabocha pumpkin (cut into wedges, skin intact)
1 red onion (finely chopped)
1 red onion (halved and sliced into thin rings)
1 clove of garlic (finely chopped)
1 black carrot (grated)
20 g chili sauce
500 g ground pork
250 g grated mozzarella
20 g Thai basil (stems finely chopped, leaves kept separate)
olive oil
30 g chili sauce
25 g peanuts (finely chopped)
1 red chili pepper (sliced into thin rings)
Thai Pizza
Preheat the oven to 200°C. Mix the kabocha pumpkin with olive oil, pepper, and salt, and bake for about 20 minutes until soft.
Meanwhile, heat olive oil in a large frying pan and sauté the onion, garlic, and Thai basil stems. Then add the minced meat and cook until almost done. Stir in 20 g of chili sauce. Scoop the flesh out of the kabocha and purée it into a smooth sauce. Season to taste with salt and pepper.
Top the pizza bases with the kabocha sauce, grated black carrot, the remaining onion rings, and the mozzarella.
Bake the pizzas in the oven for about 20 minutes, until they are golden brown.
Meanwhile, mix the chili sauce with the peanuts and red bell pepper. Garnish the pizza with the Thai basil leaves and the chili sauce just before serving.
— PUMPKIN
Kabocha pumpkin
As far as we’re concerned, the tastiest pumpkin from our range! The pumpkin is deep orange inside, and has a dark green skin with light green stripes. The taste is often compared to sweet chestnut but without the structure of sweet chestnut. The pumpkin is sweet and creamy.
