Puff pastry pizza with pumpkin, onions, garlic, yogurt & cashews

Yay, it’s pumpkin season again 🙂 !

Pumpkin – is a super veggie. You can cook and bake anything with them. When it’s pumpkin season I make at least once a week a dish with it. From Pumpkin Hummus to Pumpkin Soup to Pumpkin Risotto. I’m loving everything with pumpkin in it. And now there’s one more pumpkin recipe in my meal plan. This pumpkin puff pastry pizza comes with red onions, garlic, yogurt, cashews, and some fresh parsley. As a side dish, you can prepare some green salad.

Puff pastry is an all-time favorite of mine, and it comes ready to use right out of the supermarket. It’s super practical to have one or two of them in the fridge, and just grab them when you need it.

Ok, so let’s talk about garlic. All I can say is that I really love garlic. That’s why I used 2 cloves for this recipe. But I know, that garlic in a dish always starts a debate. So, all of you who really like garlic – use 2 cloves of garlic. And no, more is not necessary, even if you are obsessed with the smell and taste of garlic ;-). And all of you who like a subtle garlic taste try half a clove to one clove. And everyone who doesn’t like any garlic can experiment with some granulated garlic for a subtle hint of garlic – or just skip the garlic in this recipe.

Enjoy!

Recipe (2x 24×40 cm Puff Pastry Dough):

2x puff pastry (á 24×40 cm)
400g plant-based yogurt
2 cloves of garlic
2 tsp salt
¼ tsp pepper
4 pcs red onions
500g pumpkin (Hokkaido)
a little bit of olive oil
120g cashew nuts
4 tsp parsley (chopped)

Baking: 180° degree celsius – 30 minutes

Peel the garlic cloves and press them through a garlic press into the yogurt. Add the salt and the pepper to the yogurt and give it all a good stir. Set it aside.

Cut the Hokkaido Pumpkin in half and remove the seeds with a spoon. Then cut 1/2 cm thick slices off the pumpkin.

Peel the onions, and cut them into small pieces.

Heat the olive oil in a pan. At medium heat sauté the pumpkin slices for like 10 seconds on each side. So only really short. While sautéing the pumpkin season it with a pinch of salt. Put the slices in a bowl and set it aside.

Now you can sauté the onions in the pan. While sautéing the onions season them with 2 to 3 pinches of salt. Let the onions sauté until they start to get brown. Put them in a bowl and set it aside.

Unpack the puff pastry. Slightly carve it 1 centimeter from the edges, so the that this created crust can rise and form a crust.

Spread the yogurt on the puff pastry. Sprinkle the onions over it. Then put the pumpkin slices on top.

Then bake the puff pastry pizza in the oven for 30 minutes.

In the meantime chop the cashews into small pieces. And let them gently and slowly roast in a pan, without oil. Keep stirring every now and then. When they are light brown, put them in a bowl and set it aside.

Also, chop the parsley.

Wenn the puff pastry pizza is ready, take it out of the oven, and sprinkle the cashews and the parsley over it.

Ready!

Recipe Video:

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