Pumpkin Pizza

Yield:
4 servings


I LOVE pumpkins – and really who doesn’t!? Pumpkin pie, pumpkin spiced lattes, all the beautiful and flavorful pumpkins of the Autumn, I just love them all. And so each year it seems I add another pumpkin recipe to my repertoire. I have perfected my pumpkin lasagna, and I can’t get enough pumpkin bread slathered with butter with my coffee on a brisk Fall morning.

But  this year I was searching around looking for a pumpkin pizza recipe and I couldn’t find anything noteworthy. So obviously the only thing for me to do was…make one.

The first thing I did was to pick out the pumpkin, which was a small-medium sized Sugar Pumpkin that I bought directly from a farm in Upstate New York. Confused by all the different kinds of pumpkins? Martha (of course we are on a first name basis…in my head) has a guide to some of the more interesting heirloom pumpkins and squash. Don’t have time to pick out some fancy pumpkin? Pick up a pumpkin, or a slice of pumpkin, at your local supermarket.

Next step was to cut open the entire pumpkin and roast it in the oven on 400 degrees for about an hour and fifteen minutes. When the pumpkin cooled down, I scooped out the flesh and put it through a food processor to make the puree smooth. Store in the fridge for up to a week, or in the freezer for up to 3 months.

And even though I am a baker, I almost never make my own pizza dough. Trader Joes sells it for $1, and Whole Foods also has a great one for about $3.

What’s the perfect accessory to some pumpkin pizza? Well pumpkin beer of course!

Happy cooking and enjoy my newest pumpkin creation.

 

Pumpkin Pizza with Goat Cheese and Fried Shallots

Posted on October 16, 2012

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