Curry Pizza with Cranberry Chutney & Labneh


This fall, I made the mistake of telling Burton that I could never have too many pumpkins. Never ever. Too many pumpkins? No such thing, nope, since they’re by far one of my favorite things to cook and just generally look at/be in the presence of. Pumpkin finds its way into everything I make: pesto, hot sauce, soup, nut butters, granola, ravioli filling, this curry of course, and even face masks…the list goes on and on.  We were eating at least 3-5 a week but still there were more. Every few days he’d get home from work after stopping at a farm stand with another arm load or, more than once, the whole back seat of the car full. I was beside myself, wondering equally about what I did to make this man love me so much and about what I was going to do with, or where I was even going to find room for, the forever multiplying pile of pumpkins. And it didn’t stop in the kitchen. Walking out the front door and you were greeted by ones the size of your torso perched all around the porch, and then you step into the rogue pumpkin patch that was the front yard.

The apartment was overflowing with pumpkins and still, though mostly under control, very much is. And while I loved every minute of it, it definitely opened up my mind to the possibility of ‘too many pumpkins’.


The other day I roasted 3 and made a monstrous batch of my favorite curry, which you may recognize from one of my first posts (Pumpkin Curry with Coconut/Sorghum Rice and Pomegranate). It’s so good it’s indescribable, so I’m not going to bother trying..just do yourself a favor and make week’s worth at a time, since it freezes/re-heats perfectly. And to quote a caption from my Instagramthat $1 pumpkin at a farm stand is a treasure trove of ~$13 worth of food at Whole Foods (organic pumpkin puree is $3+/can and pumpkin seeds are $12/pound). Gutting a pumpkin? Priceless. Buy local happinessimg_2451

Other than the pumpkin curry, this beautiful little pizza is topped with diced red bell pepper, tons of cilantro and dollops of cranberry chutney and labneh. The cranberry chutney is sweet yet tart, vinegary, spicy and gingery (aka the perfect topping for this deeply rich and creamy curry). Labneh, if you’re not familiar with it, is a type of strained yogurt very popular in the Middle East. It’s got a velvety texture, lends just enough moisture to the pizza and a little bit of welcomed spice-relief for your tongue. img_2457img_2463img_2462

Curry Pizza with Cranberry Chutney & Labneh


pizza crust (find in my previous pizza posts: Artichoke Heart Pesto Pizza and Breakfast Pizza)

1 cup pumpkin curry (recipe here: Pumpkin Curry with Coconut/Sorghum Rice and Pomegranate)

1 tbsp butter, melted (optional)

1/8th of a red bell pepper, diced

2-3 tbsp cranberry chutney (recipe below)

1/4 cup of labneh or thick/strained yogurt

1/4 cup chopped cilantro

Preheat oven to 550. Roll out pizza pretty thin then brush with the melted butter. Spread with the pumpkin curry evenly, dollop with the cranberry chutney (making sure to have at least a little on each piece) then top with red bell peppers. Bake for 10 minutes. Dollop on the labneh and bake for 2-3 minutes more. Immediately top with cilantro after removing from oven. Serve.

Cranberry Chutney


1 small apple, cored and chopped into small pieces

1 cup fresh cranberries

3 cloves garlic

1 tsp fennel seeds

1/4 cup apple cider vinegar

3 tbsp brown sugar

zest from one lemon

2 tbsp grated ginger

Put all ingredients into a small sauce pan then bring to a boil. Reduce to a simmer and cook for 15-20 minutes, then mash. Keep refrigerated.

4 Comments Add yours

  1. This looks absolutely amazing. I need this in my life.

    Liked by 2 people

  2. Mary Hess says:

    You are amazing. Ian is so blessed.


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