PUMPKIN, SHALLOT & BRIE PIZZA

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR

1 tbsp canola oil salt and pepper

3 shallots, thinly sliced

1 tsp dried thyme

500 g store-bought fresh pizza dough 1 cup Pumpkin Purée (recipe, this page), or store-bought 1 cup shredded medium Cheddar cheese, divided 125 g sliced Brie cheese In skillet, heat oil over medium heat.

Add shallots and thyme; season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 8 minutes. Remove skillet from heat; let cool slightly.

Preheat oven to 450°F. Meanwhile, on lightly floured surface, roll pizza dough into two 9-inch circles. Transfer to lightly greased pizza pans or baking sheets. Evenly spread pumpkin purée over dough, leaving about 1-inch border. Top with 3/4 cup Cheddar, shallot mixture and Brie slices. Sprinkle with remaining Cheddar.

Bake, one pizza at a time, until underside of crust is golden brown, about 15 minutes.

PER SERVING about 565 cal, 21 g pro, 27 g total fat (12 g sat. fat), 60 g carb (4 g dietary fibre, 6 g sugar), 60 mg chol,

795 mg sodium, 4.1 mg iron. Pumpkin Purée Preheat oven to 375°F. Grease baking sheet lined with foil. Cut 1 large pumpkin (about 1.5 kg) into 5-inch cubes, remove and discard seeds and pith (or save seeds for another use). Place pumpkin pieces skin side up on prepared baking sheet. Bake until flesh is very tender, about 1 hour. Let cool completely. Scrape pumpkin flesh into bowl; discard skin. Transfer to blender or food processor and purée until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 6 months.) Makes about 2 cups.