This pumpkin pizza recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias
My entire family spent the Christmas holiday recovering from a killer virus, so we’re all craving healthy as the new year approaches. That’s why my first post-Christmas shopping trip had me making a beeline straight to Sam’s Club. They not only have a pharmacy stocked with everything we need to get us feeling well again, like OTC meds for our tummy bug and a friendly pharmacist to help me choose what to give the kiddos, but lots of other things we all need to maintain good health all year long. Namely: fresh fruits and veggies that we can pick up during the same shopping trip. (Gotta love one-stop shopping, right?)
But your membership doesn’t stop with access to whole foods and bulk ingredients at great prices. Sam’s Club is THE destination for those who strive for holistic wellness, offering free health screenings, optical and hearing care, and even Healthy Living Made Simple Magazine, an info-packed resource with new wellness info each month.
Stock Up and Save
When it comes to fresh produce, don’t be afraid to go big. I know it’s tempting to skip the big pack because it might go to waste, but when you buy in bulk at Sam’s Club you’ll be saving money while improving your daily meals and snacks, so why not challenge yourself to get creative with your extras? Rethink your old favorite recipes and you’ll have no trouble finding ways to use up that rainbow in your fridge.
Take pizza, for example. I had tons of extra greens and some sweet potatoes left over this week, and canned pumpkin is something I always keep on hand because it’s so great for making sauces.
A thin, crispy crust and sweet maple drizzle totally put the yum factor of this bistro-style creation over the top. And the wellness factor? Well, I think that speaks for itself!
- One premade pizza crust (thin-style)
- 1 large beet, cubed
- 1 medium sweet potato, cubed
- 1 small purple sweet potato, cubed
- 2 Tbsp olive oil
- sea salt and pepper, to taste
- 2 cups pumpkin puree
- 1 cup canned coconut milk
- ½ teaspoon curry powder
- 1 dash cinnamon (or more to taste)
- 2–3 cups mixed baby greens
- ½ thinly sliced red onion
- To Make Maple Balsamic Vinaigrette:
- ¼ cup cider vinegar
- ¼ cup balsamic vinegar
- scant ¼ cup pure maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup olive oil
- Preheat oven to 400 degrees. Toss cubed vegetables in olive oil, salt and pepper and roast in a baking pan until just barely tender and golden, approx. 10 minutes. Remove from oven.
- In the meantime, prepare baking sheet or pizza stone with premade crust.
- In a blender or food processor, blend pumpkin puree, coconut milk, curry powder and cinnamon until smooth. Spoon onto pizza crust and spread out evenly to the edges.
- Top with roasted veggies.
- Bake according to package directions for crust, approx. 12 minutes.
- Once crust is golden brown and baked through, remove pizza from oven. Allow to cool while you whisk together ingredients for Maple Vinaigrette.
- Top pizza with slivered red onion and greens. Drizzle with vinaigrette; cut and serve.
Storebought dressing makes this colorful dish even easier!
You know what they say: the more color, the better! Is there anything more beautiful than roasted beets and purple sweets!?
If pizza isn’t pizza without cheese in your book, try a light sprinkle of shredded gruyere before baking. Or, add some feta when you pile on the greens. It’s the perfect tang to complement the sweetness of the beets and potatoes.
Don’t be afraid to pile on those baby greens. An extra serving will only add fiber, nutrients and texture to your meal. And if you’re so inclined to double up on the roasted veggies? Go for it!
I couldn’t think of a more perfect way to top this pizza than a quick maple vinaigrette. With the pumpkin, it’s perfection. A little hint to make it quicker: go with a storebought dressing. Change it up each time to keep things interesting (I found a lime basil variety at Sam’s Club and I can’t wait to try it on a chicken pesto pizza!)
More Easy Ways to Use Up Extra Produce:
lunchboxes – If you’re packing lunchboxes, you’re probably doing it daily. Start shredding cabbage into wraps, stack apples on sandwiches and stuff everything into those wraps. Invest in a few small dip containers and cut carrots, turnips, celery and kohlrabi into dippable sticks. Challenge yourself to fit 3–4 veggies into each lunchbox every day, and you won’t be worrying about how to use up that fresh produce anymore.
mirepoix and freeze – Wash, chop and prep in advance and you’ll always have meal starters on hand to save you a little time. Keep frozen bags of onion, carrot and celery on hand to start soups and stews, or create stir-fry kits with broccoli spears, peppers and onions. You’ll be your own BFF on busy weeknights!
smoothie packs – Those plan-ahead frozen packs aren’t just for dinnertime. Start the morning off with an easy smoothie pack right from the freezer. Blend one with yogurt or milk and you’ll have breakfast before your eyes are even open. Don’t forget to include those leafy greens that go bad so quickly. Spinach, baby kale, even arugula. They all blend right in and add tons of nutrients!
soups and stews – Once a week, create a soup or stew that will accommodate all of your waning produce. It doesn’t take much – most soups or stews can handle an array of veggies, and if you simmer long enough, you won’t even be able to detect the difference between many of them. (I’m not a big eggplant or turnip fan, so I often put them in soup or stew since the flavors all meld together. It’s not just the kiddos that need a little help sometimes!)
simmer stock – What about those stalks and peels? Toss them in with scraps and extra bits and simmer on the stovetop until you have a flavorful veggie stock. Onions, garlic, herbs, carrots, celery, turnips…throw them all in! Strain it before you store it, and get one final hurrah out of those veggies in the compost. (If you’re not using your stock right away, freeze it in cubes for sauteeing or in batch containers.)
push puree – This tip is nothing new, but don’t forget about the puree effect. When you puree veggies, you not only get the benefit of their being undetectable to picky eaters, but you condense them down into super-mega-uber nutrient-packed doses. You can fit a whole lot of carrot, squash or spinach into your lasagna just by giving it a whirl with the puree button first. Why not fit in all you can, right? And of course, there’s always that pumpkin pizza…
One-Stop Shopping with Wellness in Mind
Sam’s Club is the perfect place to stock up on everything you need to keep health and wellness on the top of your priority list in the new year, especially when it comes to cooking and eating right. It’s like we say every time we shop there – go big or go home!
Learn more about why health benefits of pumpkin deserves year-round recognition as a good-for-you ingredient. Stopping in at the Sam’s Club Pharmacy? Be sure to look around at the extensive selection of holistic health care items they have on hand now.