Thai pizza with Kabocha and Thai Basil

Once you have eaten a Kabocha pumpkin, you will never want to eat any other pumpkin! It is deliciously sweet, has a chestnut-like taste and an edible skin. Kabocha pumpkins are originally from Japan. That's why Kabocha is often used in Japanese dishes, but also tastes great in an old-fashioned pumpkin soup! We used the Kabocha as a substitute for tomato sauce. With these colorful and tasty pizza slices, you will blow your guests away!

Ingredients for 4 pizzas
4 pizza bases
1 Kabocha pumpkin (with skin, cut into coarse pieces)
1 red onion (finely chopped)
1 red onion (halved and cut into thin rings)
1 clove of garlic (finely chopped)
1 black carrot (coarsely grated)
20g chili sauce
500g of minced pork meat
250g grated mozzarella
20g Thai basil (leaves separately, stalks finely chopped)
Olive oil

Ingredients for the chili sauce
30g chili sauce
25g peanuts (finely chopped)
1 red pepper (sliced in rings)

1. Preheat the oven to 200 degrees.
2. Mix the Kabocha pumpkin with olive oil, pepper and salt and bake for about 20 minutes until soft.
3. In the meantime, heat olive oil in a large frying pan and fry the onion, garlic and Thai basil stalks.
4. Then add the minced meat and cook until it is almost done. Stir in 20g of chilli sauce.
5. Discard the Kabocha from its skin and purée to a smooth sauce. Season with salt and pepper.
6. Top the pizza bases with the Kabocha sauce, black carrot, the rest of the onion and the mozzarella.
7. Bake the pizzas until golden brown in the oven for about 20 minutes.
8. Meanwhile, combine the chilli sauce with the peanuts and red pepper.
9. Top the pizza with the Thai basil leaves and chili sauce.


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