I’ve already complained at length about my diet-enforced pizza woes, so I won’t bore you with that whole diatribe again. Suffice it to say that necessity encourages creativity around here if we are ever to enjoy our favorite food group (which would be pizza, in case you didn’t follow that).
And honestly, as much as I love pizza, and as much as I have been goofing off with pumpkin since at least the middle of September, it never once occurred to me to put the two together … until I saw Anne-Marie’s Pumpkin Chorizo Pizza a few weeks ago.
Dude. Pumpkins and pizza.
This was some serious serendipity here, people.
So I definitely had to try it. Unfortunately, I wanted to par-bake the pizza crust the day before to save a little time, but… ummm… I got a little distracted. It reminded me of the days when I was growing up, and my mom was teaching me how to cook. I remember a few – only a few, of course – occasions when my mom was rather exasperated (to put it mildly) because I had been reading or playing with a friend or reading or maybe even just daydreaming while the food I was supposed to be cooking was pretty much just burning.
I am all grown up now, and that
occasionally rarely happens anymore. Hardly ever, anyway. And this time, I was doing something I should have been doing when I was a teenager, which was practicing the piano. (I think my childhood sins are coming back to haunt me.) Moral of the story? Don’t practice piano when you’re par-baking a pizza crust at a high temperature.
Unfortunately, my over-baked crust detracted from the awesomeness of the pumpkin sauce and the sausage. Oh well. You won’t make the same mistake, because you never get distracted like I do, and therefore, your pumpkin pizza will be simply amazing!
The next time, mine will be, too.
Pumpkin Pizza Heaven
Summary: adapted from This Mama Cooks
- 1 pizza crust (I use my artisan bread dough)
- 3 cloves garlic, minced
- 1/4 cup chopped onion
- 1/4 tsp paprika
- 1 tsp cumin
- 1/8 tsp salt
- 1 cup pumpkin puree
- 1/2 cup chicken broth
- 1/3-1/2 lb cooked chicken sausage (I used al fredo’s garlic chicken sausage), sliced or crumbled
- 1-2 cups shredded mozzarella or other nicely melting mild cheese
- a handful of dried or fresh sage, crumbled, optional
- Spread tablespoon of olive oil in a frying pan over medium-high heat. When it’s heated, stir in the garlic and onion, sauteing until fragrant and tender. Stir in spices, pumpkin puree and broth. Bring to a boil; reduce heat and simmer until slightly thickened (this won’t take long.)
- Spread pumpkin sauce on crust. Top with sausage and cheese. Sprinkle with sage if desired.
- If the crust is not baked, bake at 425F for about 12 minutes. If the crust is par-baked (or overdone. ahem), bake just until cheese is melted and lightly browned and pizza is heated through, about 5 minutes.
And look! My Certain Little Someone even had his very first taste of pizza, too! I made some flatbread using my go-to allergen-free artisan bread dough recipe , and used it as his crust. Of course, like me, his pizza was cheeseless, but still! This was a breakthrough, folks!
EASY, too! Making your own crust may seem a daunting task, but honestly, it’s one of the easiest and most forgiving bread products you can attempt.
Pizza is a great CHEAP weeknight meal, too, because it’s a great way to stretch your meat and use up lots of vegetables.
This particular pizza is pretty HEALTHY, because I used homemade sauce (made with pumpkin, no less!), all-natural chicken sausage, and a whole-wheat crust.
Special thanks to my DH, who snapped the photos for me while I was giving a piano lesson. That darn piano kept getting in the way of my precious pizza!
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