Pumpkin Shaped Pizza Bites
These Pumpkin Shaped Pizza Bites are stuffed with a mediterranean, dairy-free filling that is delicious! The perfect vegan fall recipe!
Equipment
Ingredients
- 16 ounces pre-made pizza dough
- 1 teaspoon olive oil plus more for the string
- 2 cloves garlic minced
- 1 shallot sliced
- salt & pepper to taste
- 4 ounces vegan cream cheese I used Kite Hill
- 2 heaping tablespoons sun-dried tomatoes packed in oil
- 1 teaspoon Italian seasoning
- 4 basil leaves roughly torn, plus more for serving
- 2 tablespoons vegan butter melted
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
Instructions
- Pre-heat the oven to 350 degrees and line a baking sheet with parchment paper. Place the dough on a lightly oiled surface and allow to come to room temperature for 30 minutes.
- Cut 6 pieces of cooking twine into 24" pieces. Place in a bowl and drizzle with oil - this will help removing the twine at the end.
- Heat the oil in a skillet over medium heat and add the garlic, shallot and a pinch of salt & pepper. Allow to cook until the edges are slightly browned - approx. 3-5 minutes. Set aside to cool.
- In a bowl add the garlic, shallots, cream cheese, tomatoes, Italian seasoning and basil. Mix until combined. Taste and add salt if needed.
- Cut the dough into 6 pieces. Gently pull the dough into a circle and add 1/6 of the filling. Pinch the dough together until the filling is enclosed and you have a ball. Take one piece of twine out of the oil and gently wrap it around the dough, like you would with a present, to create 8 quadrants. The trick here is not to tie the twine too tight. Remember that the dough will expand in the oven, so you don’t need to make more than a slight indentation in the dough. Tie off the ends and cut the excess string. Place on the baking sheet and repeat with the remaining ingredients.
- Combine the melted butter, paprika, turmeric and garlic powder in a bowl. Brush the dough with the butter - no need to brush the bottom of each pumpkin. Place the baking sheet in the oven and bake for 25-30 minutes, or until the dough is golden. Remove from the oven and allow to cool for 5 minutes.
- Snip the string and gently remove it from each pumpkin. Plate and top with tiny basil leaves for the "stem".
Video
Nutrition
Calories: 285kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g