This sweet and spicy vegan Chipotle Pumpkin Pizza with Caramelized Onions and Mushrooms puts your leftover pumpkin puree to good use!
Sweet and Spicy Vegan Pizza
Yep, here we go again, it’s my favorite flavor combination! Anytime I can make a sweet and spicy recipe, I am all over it.
Caramelized onions add a sweet note to this Chipotle Pumpkin Pizza with Caramelized Onions and Mushrooms. They are one of those ingredients that elevate anything you add them to. They are a foolproof ingredient, so any recipe that I make with caramelized onions I know will be a hit.
Chipotle pepper adds a spicy, smoky touch. If you prefer less heat, you can use a little of the sauce instead.
This is one of those recipes where you can use that leftover pumpkin puree that needs using up in the fridge. It’s been waiting to be put to good use since you made some Pumpkin Chia Pudding, but then forgot it was in there. Oh sorry, that was me.
Being a blogger takes up a lot of time. I have no idea how bloggers who work full-time and have kids do it. My blog is my full-time job and I don’t have kids, but I still struggle to get everything done.
To make my life easier, I do batch working. I don’t know where I read the term, but it makes things run smoother. It’s where you do the same tasks in one sitting.
I edit a bunch of photos for a couple of posts, or I write up a few posts in one sitting. I find this way of working to be more efficient because it keeps me focused.
Many times I create recipes around a theme, which saves me time and energy. Like if I have tortillas, I’ll make vegan quesadillas one day and burritos the next. I will also make a large batch of salsa and use them for both recipes.
With this Chipotle Pumpkin Pizza with Caramelized Onions and Mushrooms, I already had caramelized onions and mushrooms for some Vegan Mashed Cauliflower with Caramelized Onions and Mushrooms.
This pizza was actually supposed to be a vegan quesadilla, but when I opened the new package of brown rice tortillas, I found them in shambles. Only a couple of them were worth using, but they weren’t photo worthy.
So they will either become bird food or used in a veggie burger or soup. I think I like these ingredients better on a pizza anyway.
Other Sweet and Spicy Recipes That You Might Like
- Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa
- Vegan Mexican Hot Chocolate
- Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus
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Chipotle Pumpkin Pizza with Caramelized Onions and Mushrooms
Makes 2 (9″) pizzas
- 1/2 onion, chopped (1 cup)
- 1 tablespoon olive oil
- Salt and pepper
- Splash balsamic vinegar
- 1/2 cup sliced baby portobello mushrooms
- Vegan Gluten Free Pizza Crust or store-bought
- 1/2 cup pumpkin puree
- 1 chipotle peppers in adobo sauce – or – 2 teaspoons adobo sauce for a less spicy pizza
- Crushed red pepper flakes (optional)
- Nutritional yeast (optional)
- Preheat oven to 450°.
- Heat olive oil in a pan at medium low heat and add chopped onion. Stir the onion until it is coated with oil. Sprinkle a pinch of salt on the onions.
- Stir the onions every few minutes or so. Cooking will take about 20 minutes. Add balsamic vinegar to deglaze the pan after 15 minutes. Add sliced mushroom, and cook a few minutes more. Set aside to cool.
- Make pizza crust per instructions. If using the Vegan Gluten Free Pizza Crust, bake for 10 minutes at 450° before adding toppings (if using store-bought, then follow those instructions).
- Mix chipotle in adobo sauce with pumpkin puree. Add salt and pepper, to taste. Spread half on top of pizza crust and save the other half for another day, or to top 2nd pizza crust.
- Top with half each of caramelized onions and mushrooms and save the rest, or top on 2nd pizza crust. Bake at 450° for 5 minutes more, or until heated through and crust is crispy.