On Election night, I made pizza and drank cranberry wine while waiting for the election results to come in. I kinda overdid it on the wine, but it’s delicious, so I don’t mind. Since it’s Autumn, the cranberry wine went well with the pumpkin pizza.
So pumpkin pizza, eh? A couple of weeks ago, Mark and I were talking in the kitchen and he asked if pumpkin could be incorporated into pizza. I said why not, but I thought it would have to be a savory pizza. If I may say so, it turned out extremely well. It was delicious!
For our anniversary last year, Mark bought me a pizza stone and a peel. I have never used it, instead choosing to surrender to his pizza making prowess. However, this was my first time using both to make a pizza (he helped a lot of course) and I did okay! Now I can’t wait to make more pizzas with my stone and peel!
1 wheat pizza crust
flour (just a bit to sprinkle on the dough)
1/2 cup of pureed pumpkin (use pie filling but make sure it’s plain pumpkin, no spices added)
1 tablespoon of butter or margarine
2 tablespoons of minced garlic
salt, pepper, and nutmeg to taste
a splash of hot sauce
1 and 1/2 cups shredded Gruyere or Emmental cheese
one large shallot, thinly sliced
Now, I could tell you how to use the stone and peel, but since I am new to the whole process, I am not close to being confident to write those instructions. What I will say, if you just roll out the dough or however you normally make dough, then you will be just fine. I like to use a little flour though, to prevent the dough from sticking to the surface of what I am working it on. I like to prepare the dough and then cook it for a bit in the oven, without the sauce and toppings. Don’t cook it too long, just enough where it’s almost done, but still a little soft.
To make the sauce, melt the butter/margarine in a frying pan and add the garlic, salt, pepper, and nutmeg and cook for a little bit on low heat. You don’t want to burn your garlic, but just cook it down a bit. Next, add your pumpkin to the butter and spice mixture and mix well. Add a splash of hot sauce at this time too. At this point, you can turn the heat up a little. You want this mixture to cook down like regular pizza sauce, but since the pumpkin is quite thick, keep stirring in small amounts of water as you cook the mixture down. You want a thick sauce, but not too thick and you don’t want to thin it too much with the water either. Eyeball it. When it looks the consistency of thick marinara sauce and an easily spreadable consistency, you can remove it from the heat.
When the dough is where you want it, pull it from the oven and spread it with the pumpkin sauce. Top with shredded cheese and sliced shallots and bake at 350 degrees until the dough is cooked to your preference and the cheese is melted.
Pull the pizza from the over and serve with cranberry wine or your favorite beverage!
Here’s a outfit shot from today.
Outfit details: I have had this cape for years. I bought it at a second hand shop in Vermont. I think it’s first life was a coat and then ti was remade into a cape. It’s got frog buttons and I just love it! The hat came from a consignment shop I think. I know I didn’t buy it new, but I’ve had it a long time and I can’t remember where I got it. The green dress with the polka dot tie is thrifted, the tights, ring, and shoes are all retail.
Close up shot. It sure was windy today!
Have a great night and keep cooking!