Shiitake and Pumpkin Cream Pizza




Shiitake and Pumpkin Cream Pizza


  • 250g shiitake mushrooms
  • 4 or 5 cherry tomatoes
  • 2 garlic cloves pressed
  • ¾ cup of pumpkin puree
  • ¼ cup of non dairy cream (I used soya)
  • ½ teaspoon of dry thyme
  • ½ teaspoon of dry rosemary
  • salt to taste
  • oil for sautée
  • vegan cheese to taste
  • oregano to taste
  • some fresh baby spinach for topping
  • Store bought or home made spelt pizza dough


  1. Slice the shiitake mushrooms and sautée in a pan with some extra virgin olive oil, adding 1 minced or pressed garlic clove after a few minutes.
  2. When shiitake is cooked, keep aside.
  3. Make the pumpkin cream by mixing in a small bowl, the pumpkin puree, the non dairy cream, the other garlic clove (pressed or minced) and a some salt.
  4. Stir well and keed aside.
  5. Preheat the oven to 180ºC, roll the pizza dough until it becomes very thin, and cover it with the pumpkin cream and add the sautée shiitake on top.
  6. Cut the tomatoes in halves, add them on top and add some vegan cheese and oregano to taste.
  7. Cook in the oven until it is golden brown.
  8. When we take it out, we will throw some fresh baby spinach on top and serve.



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