pumpkin pizzaI received a call from Hippo Press, a NH-based paper, for my take on homemade pizza. Pizza is amazing. And I’m not talking traditional crust with red sauce. Anything can be a pizza base and the combination of toppings is limited only to your imagination.

A few years back they learned of my pumpkin challenge and printed a piece about me. After speaking with the reporter, I promised that I’d make a pizza pumpkin, to connect the dots and to make further progress on my challenge. (I slacked off a bit last year.)

Here’s a link to the article to help inspire your pizza making. It’s fun to be included along with a “real” chef. The print version included a pic of my pizza and this recipe.

What you need:

  • 1 apple (sliced into 16 wedges)
  • 1 sm bunch leeks, trimmed and thinly sliced (light green and white parts)
  • 1 tbs butter
  • 1 c pumpkin puree
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1/2 c crumbled blue cheese
  • 1/2 c shredded mozzarella
  • 10 sage leaves, chopped
  • Freshly ground sea salt and black pepper, to taste

What you do:

  • If using oven, heat to 450; or heat electric pizza stone
  • Melt butter in sautépan.
  • Sauté apples and leek 5 min.
  • Prepare pizza dough and place on parchment paper.
  • Lightly coat pizza with EVOO.
  • In bowl, mix pumpkin with nutmeg and cayenne.
  • Spread onto pizza dough and top with apple mixture.
  • Sprinkle with bacon and top with cheese.
  • Bake the pizza for 12-15 min in traditional oven, 3 min on electric pizza stone

 

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