Quick and Easy Savory Pumpkin Breakfast Pizza
By the end of this week, two very important things are going to happen.
One, I will be relaying 200 miles through the Adirondacks for Ragnar on Friday and Saturday.
Two, FRIDAY kicks off the first day of FALL!
Yep, fall is finally here my friends which means everything apples, pumpkins and spice. To be honest, I enjoy the flavors (and scents) of pumpkin spice but much prefer my pumpkin to be of the savory nature. I’m not hating on pumpkin pies or pumpkin spiced lattes or pumpkin muffins by any means. They’re tasty treats and if they involve baking then you can bet your house will smell amazing too.
That being said, I think pumpkins can be spared a bit of the sweet spices from time to time. It is, after all, part of the squash family and is incredibly versatile. One of my favorite ways to enjoy it isn’t even with any of your typical #basic spices. I prefer to enjoy my pumpkins as a sauce.
I am a HUGE fan of pumpkin coconut curry and have even used it as a pasta sauce. Which got me thinking – why not use it as a PIZZA sauce. So that’s exactly what I did and let me tell you, it didn’t disappoint.
I am not even sure where it came from but the other night I had the incredible urge to make breakfast pizza. I was tempted to eat it as a late night snack (would it even be called breakfast pizza then?), but instead waited patiently (not really, it took all my will power) until the next morning.
Since I am clearly a not so patient person, creating this little masterpiece from scratch wasn’t going to happen. Instead, I found me some frozen gluten free pizza crusts (which, by the way I WISH were round) and a can of pumpkin purée (ain’t nobody got time to dissect and purée a pumpkin when they’re hangry) and got to work.
Making the pumpkin sauce for the pizza is literally as simple as opening the can, putting it in a pot along with some olive oil then adding a splash of milk and a dash of some #notsobasic spices.
Savory Pumpkin Breakfast Pizza
For the sauce:
- 1 tbsp olive oil
- 1 clove garlic, grated
- 1 cup pumpkin purée
- 1/2 cup non-dairy milk
- 1/4 tsp turmeric powder
- Chili powder, to taste
- Sea salt, to taste
For the pizza:
- 2 single serve gluten free pizza crusts
- 1 cup kale leaves, chopped and stems removed
- 2 farm fresh eggs
- Preheat oven to 450 degrees.
- Heat oil in a pan and sauté garlic over low heat for about a minute or so.
- Add in pumpkin purée, milk and spices and cook for about five minutes. Adjust seasonings to taste.
- Remove from heat and spoon sauce over each crust covering a majority of it.
- Top with kale then crack an egg over each.
- Bake for 10 minutes or until the whites are set and eggs are cooked to your liking.
Have a meatless recipe to share for Meatless Monday? Be sure to linkup with myself and Dixya from Food, Pleasure & Health!