Roasted Pumpkin Pizza

Holy pumpkin pizza!  I made this roasted pumpkin pizza/flat bread creation earlier this week and am wishing I still had the leftovers.  
Start with 1 pumpkin pie pumpkin.  
Slice off the top, cut in half, and remove seeds.  Cut into 2-inch chunks.  

Spread onto 1-2 rimmed baking sheet(s).  Season with olive oil, sage, and rosemary.  I am ashamed that I have no fresh sage to work with. 

Bake in a 425 degree oven for 25 to 30 minutes or until pumpkin is soft.  Stir/rotate pumpkin halfway through baking time.  
After baking the pumpkin will be soft and caramelized – perfect for topping on a pizza. 

Make best pizza dough ever from previous post.  Bake at 375 degrees for 10 minutes.  Remove crust from oven. Spritz or brush with olive oil.  

Add balsamic vinegar and brush to create an even coating.

Add pumpkin topping.  
Add a sprinkling of cheese.  I used the rice cheese in Parmesan, Mozzarella, and Romano flavor. 

Bake at 375 for 15 to 20 more minutes or until cheese is melted to your perfection.  The balsamic vinegar and oil base is such a lovely complement to the roasted and caramelized pumpkin – this is the best thing since Pumpkin coffee, pumpkin lovers! 
Roasted Pumpkin Pie Pizza
1. Slice off the top, cut in half, and remove seeds of 1 pie pumpkin.  Cut into 2-inch chunks.  
2. Spread onto 1-2 rimmed baking sheet(s).  Season with olive oil, sage, and rosemary.  Bake in a 425 degree oven for 25 to 30 minutes or until pumpkin is soft.  Stir/rotate pumpkin halfway through baking time.  
3. Bake pizza dough (see below) at 375 degrees for 10 minutes.  Remove crust from oven. Spritz or brush with olive oil.  Add balsamic vinegar and brush to create an even coating.  Add pumpkin topping.  Add a sprinkling of cheese.  Bake at 375 for 15 to 20 more minutes or until cheese is melted to your perfection.  
Best.Pizza.Crust.Ever.
1 cup tepid water (105 degree water)
3 tablespoons extra-virgin olive oil, plus more as needed
2 teaspoons agave syrup
1-1/2 teaspoons kosher salt (optional)
1-1/2 cups all-purpose flour, plus additional for kneading
1-1/2 cups whole wheat flour
1 packet active dry yeast
1. Mix flour and yeast in a bowl.
2. Mix warm water, olive oil, agave syrup, and salt in a bowl.  
3.  Make a well in the dry ingredients.  Add liquid ingredients and mix well.  
4.  Knead for about 5 minutes, use extra flour if the dough is really sticky.  
5.  Place in a greased bowl and let rise in a warm spot for 45 minutes.  

6.  Punch down dough and let rest for 10 minutes.  In the meantime, preheat oven to 425 degrees and prepare pizza  pan(s).  

7.  Stretch (or hand toss, if you are really talented) into desired size.  

8.  If you are making a thick crust pizza, bake the dough at 425 degrees for about 10 minutes before adding and toppings.  This will ensure you do not get the doughy, uncooked center.  

9.  While your crust is baking, prepare toppings.
10. Bake pizza in 425 degree oven for about 12 more minutes or til done, on the lowest oven rack.  
  

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