Pumpkin Pizza
This delicious pumpkin pizza is made with simple ingredients: pumpkin puree, nutmeg, salt & pepper, and cheese! This is a fast meal that's perfect for fall!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 475°F. If using a pizza stone, place the pizza stone in the oven to heat while oven is preheating.
Melt the 2 T butter in a small skillet over medium low heat. Once melted and butter is warm add the sage leaves. Fry until edges are crispy but the leaves are still bright green. About 2 minutes or so. Transfer to a paper towel lined plate and season with salt.
Spread the dough into a circle that will fit the size of the pizza stone. Generously coat a pizza peel with corn meal and place the pizza dough on top of the pizza peel.
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Continue Reading at Saltandbaker →Chef's Notes
Pizza dough: You can use store bought to simplify your life, or homemade pizza dough.
Pumpkin Puree: Can use canned or homemade pumpkin puree. If you are one who likes a lot of pizza sauce, use 1 cup of pumpkin puree rather than ¾ cup.
Sage leaves: optional, but adds a nice flavor to the pizza.
Cheese: If you love a cheesy pizza, plan for more cheese, I’d say about 2 ½-3 cups worth. You can use Gouda cheese (I purchased a softer gouda variety so that it’ll melt seamlessly) or gruyere cheese. Both pair well with pumpkin.
Store: Store leftovers in an airtight container in the refrigerator for 5 days.
This pizza makes roughly a 14″-16″ inch pizza.
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