Autumn Eats: Pumpkin Pizza
If lattes, beer and cookies can go pumpkin this time of year, why not pizza? Replacing the tomato sauce with pumpkin gives pizza an unusual twist that invites all sorts of other non-standard toppings, like Asian pears, shallots, and arugula. Plus how very fall, right?
My aunt recently sent me this Right @ Home recipe for pumpkin pizza, which sounds delicious but complicated. I dumbed it down a little bit, swapped around some ingredients and used fresh pumpkin instead of canned to come up with the following creation. With DiGiorno’s crust and gobs of cheese it may not end up the healthiest meal, but it sure beats Domino’s.
1-2 cups pureed pumpkin
1 pre-made whole-wheat pizza crust
1 cup arugula
1 shallot, thinly sliced
1 Asian pear, thinly sliced
2 tablespoons olive oil
1 cup fresh mozarella
4 cloves garlic, chopped
2 teaspoons oregano
1 teaspoon cinnamon
1. Preheat oven to 400 degrees
2. If using fresh pumpkin … Cut pumpkin open. Remove seeds (save for baking later; pumpkin seeds make a tasty snack!). Put fresh pumpkin flesh in food processor or blender and puree until smooth.
3. Heat 1 tablespoon olive oil in small saucepan. Sautee onions and garlic until very lightly browned.
4. Coat pizza crust lightly with 1 tablespoon olive oil, then spread pureed pumpkin over crust like you would with tomato sauce. Add pear, shallot, garlic, cinnamon and oregano. Top with fresh mozzarella.
5. Bake pizza for 10 minutes.
6. Remove pizza from oven and pile fresh arugula on top. Cook for five more minutes, or until crust is slightly crispy and cheese is warm and gooey. Enjoy!