Things You Need:
- ¼ oz. active dry yeast
- 1 cup warm water 100 – 110° F.
- 2 tsp. sugar
- 3 – 3¼ cups whole wheat flour divided use
- ½ tsp. fine sea salt or Himalayan salt
- 2 tsp. olive oil divided use
- Nonstick cooking spray
- 1½ cups fresh roasted or canned pumpkin puree
- ¾ tsp. curry powder
- 2 Tbsp. low-sodium organic vegetable or chicken broth
- 1 tsp. olive oil
- 2 cups chopped kale stems removed
- 1 medium red onion chopped, caramelized (see tips)
- ¼ cup crumbled feta cheese
How to do it 🙂
- For Pizza Dough:
- Place yeast, water, and sugar in a medium bowl. Let stand for 10 minutes, or until yeast becomes foamy.
- Combine 3 cups flour and salt in a small bowl. Gradually add flour mixture to yeast mixture. Mix with clean hands until mixture does not stick to your hands. Add additional flour if needed.
- Roll dough into a ball.
- Brush with ½ tsp. oil.
- Place in a bowl; cover with a towel. Let rise for 2 hours.
- Punch down dough to remove air; knead and roll into a ball. Brush with ½ tsp. oil. Place in a bowl; cover with a towel. Let rise for an additional 2 hours.
- Preheat oven to 450° F.
- Roll dough until it will no longer stretch.
- Let rest for 5 minutes.
- Continue to roll until it reaches your desired diameter, about 10 to 12-inches, and about ½-inch thick.
- Place on baking pan lightly coated with spray.
- Brush with remaining 1 tsp. oil.
- For the Pizza:
- While pizza dough is resting, combine pumpkin, curry powder, and broth in a medium bowl; mix well. Set aside.
- Heat oil in medium skillet over medium-high heat.
- Add kale; cook, stirring frequently, for 3 to 4 minutes, or until kale softens. Set aside.
- Spread pizza dough evenly with pumpkin mixture, stopping ½-inch from edge.
- Top evenly with kale and onion.
- Bake for 10 to 15 minutes, or until crust is golden.
- Top with cheese.
Tip: *You can make fresh roasted pumpkin puree by cutting a pumpkin in half and placing it on a baking pan. Drizzle it with ½ tsp. olive oil. Sprinkle with salt and pepper to taste. Bake at 350° F. for 35 to 40 minutes. If using fresh pumpkin puree, increase vegetable broth to 4 Tbsp.
*To caramelize onion, heat 1 tsp. olive oil in medium nonstick skillet. Add 1 chopped onion; cook, stirring frequently, for 3 to 4 minutes. Once onions begin to brown reduce heat to low. Cook for 10 to 12 minutes, or until onions are brown.