| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 376 | 16g | 7g | 45g |
| sugars | fibre | protein | salt |
| 7g | 2g | 15g | 1.0g |
Why I Love New Zealand Pumpkin and Blue Cheese Pizza
Every now and then, I come across a dish that doesn’t just satisfy my hunger, but stirs my soul. The Pumpkin and Blue Cheese Pizza is one such culinary marvel. At first glance, this New Zealand favorite might seem a deviation from my usual fare of sushi rolls and seafood delights. However, digging a little deeper, one soon realizes the underlying connection – a perfect blend of local ingredients and a food culture that celebrates creativity.
I hold the Pacific Northwest close to my heart, and while this pizza might not be a product of Seattle, it bears the hallmark of a dish created with local, quality produce at its core. The earthy sweetness of pumpkin, paired with the distinct aromatic tang of blue cheese can transport you to different shores, much as my creations often swing between the vibrant energy of Seattle’s bustling markets to the serene quiet of Tokyo’s fish markets.
Exploring The Magic of Fusion
When I strolled through the verdant pastures of New Zealand, I was introduced to the Pumpkin and Blue Cheese Pizza by a local chef. I couldn’t help but get swept away by his enthusiasm. It was apparent that this creation mirrored his love for the land and the flavors it offered. After being deep-rooted in Japanese cuisine, I saw in this a chance to familiarize myself with another bonafide food culture.
Blue cheese and pumpkin may not be the first ingredients you think of when imagining a pizza, but this recipe proves the wonderful unpredictability of fusion cuisine.
A Tribute To Tradition And Innovation
What really draws me towards the Pumpkin and Blue Cheese Pizza is the reminder it serves that our culinary journey is a never-ending saga of learning and innovation, while still staying true to our roots. I see in this dish the same reverence for ingredients that I grew up with, being of Japanese descent. Cooking to me has always been a way to express a story, a sentiment. And this dish tells a tale of its own in every delicious bite.
The medley of the sweet caramelised onions, the rich blue cheese and the warm, roasted pumpkin is nothing short of poetry on a plate. The optional finishing touch of balsamic reduction and pine nuts provide an extra dimension to the flavor palate. Enhancing the pizza even further with layers of caramel and nutty undertones.
This Pumpkin and Blue Cheese Pizza has now become a staple in my culinary repertoire, a salient symbol of my journey through the world of flavors. It’s an homage to my passion for fusing elements from the diverse food cultures I encounter, into something uniquely special and delicious. Whether it’s the sushi rolls from my Japanese heritage or the innovative heartiness of a New Zealand pizza, the love is the same – a love born out of respect for ingredients, an understanding of culture, and, above all, an insatiable appetite for crafting tantalizing dishes.
What You’ll Need
- 1 medium pumpkin
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 2 pizza dough (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup crumbled blue cheese
- 2 cups fresh arugula
- 1/2 cup caramelised onions
- 2 garlic cloves, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/4 cup pine nuts (optional)
- 1/4 cup balsamic reduction (optional)
Method
Step One
Preheat your oven to 400°F (200°C). Split the pumpkin in half, remove the seeds, and slice into wedges. Arrange the wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Step Two
Roast the pumpkin in the oven for about 30-40 minutes, or until it’s fork-tender. Once done, let it cool, then peel off the skin and cut the flesh into bite-size pieces.
Step Three
While the pumpkin is cooling, prepare your pizza dough. If you’re using store-bought dough, divide it into two equal pieces and roll it out on a floured surface. If you’re using homemade dough, follow the recipe’s instructions for rolling out.
Step Four
Place each rolled-out pizza dough onto a baking sheet. Drizzle a bit of olive oil on each dough, then evenly distribute the mozzarella cheese, blue cheese, caramelised onions and minced garlic over both pizzas.
Step Five
Next, scatter the roasted pumpkin pieces on top of the cheese and onions. Sprinkle the pizzas with the chopped basil and oregano. If you’re using pine nuts, scatter them over the pizzas now.
Step Six
Bake the pizzas in the preheated oven for about 15-20 minutes, or until the crust is golden and the cheese is bubbling and starting to brown.
Step Seven
Remove the pizzas from the oven and let them cool for a few minutes. Before serving, top the pizzas with fresh arugula and drizzle with balsamic reduction if using. Slice and enjoy your Pumpkin and Blue Cheese Pizza!
