• Prep Time
    35 Mins
  • Cook Time
    0 Mins
  • Total Time
    35 Mins
  • The base number of servings for this recipe is 6
    OK

    Pumpkin, Chorizo and Goat Cheese Topped Buckwheat Pizza

    Hearty buckwheat is the foundation for this Pumpkin, Chorizo and Goat Cheese Topped Buckwheat Pizza that is sweet, salty, tangy, and spicy with every bite.


    Ingredients
    2
    cups
    buckwheat flour
    1 1/2
    teaspoons
    Tuscany Spice Blend or Italian Seasoning
    1/2
    teaspoon
    cumin
    *
    pinch of salt
    2
    teaspoons
    flax meal
    1
    tablespoon
    Olive Oil
    4
    large eggs, room temperature and whisked
    1
    cup
    pumpkin puree
    1/2
    cup
    goat cheese, crumbled
    10
    slices smoked chorizo
    *
    salt, pepper and red pepper flakes to taste
    1/4
    cup
    flat leaf parsley, roughly chopped
    Directions
    Preheat oven, with baking stone, to 425F.
    In a medium bowl combine flour, seasonings and flax meal. Whisk to combine. Create a well and add olive oil and eggs. Begin to stir with hands, kneading until a soft dough forms.
    Place dough on a sheet of parchment and cover with another sheet. Using a rolling pin, roll out dough to 1/4 inch thickness.
    Remove top sheet of parchment and discard. Transfer parchment sheet with pizza dough onto baking stone and bake for 10-12 minutes, until crisp on edges.
    Remove baking stone from oven and top crust with pumpkin puree, goat cheese and chorizo. Sprinkle with salt, pepper and red pepper flakes to taste.
    Return pizza to oven for another 10 minutes, until crust is cooked through and chorizo is crisp.
    Sprinkle with parsley before serving.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Family-friendlyPork

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