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Nutrition Facts
Serving Size 202 g
(Approx. 8 Servings)
Amount Per Serving
Calories 440 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 410 mg 17%
Total Carbohydrate 24 g 8%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 10 g
Vitamin A 35% Iron 6%
Vitamin C 60% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pumpkin and Ratatouille Pizza

Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 Tbsp extra virgin olive oil
3 garlic cloves, minced
1/2 cup(s) white onions, diced small
1 cup(s) Japanese eggplant, ends trimmed and diced small
1 cup(s) zucchini, diced
1 cup(s) yellow bell pepper, diced
1 cup(s) cherry tomatoes, cut in half
1 Tsp fresh thyme, chopped
1 Central Market Pizza Crust, thawed
1/2 cup(s) H-E-B Organic Pumpkin
1 1/2 cup(s) Gruyère cheese, shredded
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Preheat oven to 400°F.
Heat oil in a sauté pan then add garlic and onions and stir-fry 2 to 3 minutes.
Add remaining chopped vegetables and thyme with a pinch of salt and pepper. Stir-fry an additional 5 minutes or until vegetables are slightly soft.
Prepare crust by spreading the pumpkin puree evenly on the crust the layer the cheese and top with sautéed vegetables.
Roast 10 to 15 minutes or until crust is just crispy and cheese is melted.
Chef's Tip: Serve pizza with a little olive oil and balsamic for extra flavor.


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