Pumpkin Pizza

I love pizza and one of the best parts of making your own at home is that you can experiment with some different flavors. A while back when my pumpkin obsession was in full swing, I thought I’d toy around with making a pumpkin pizza.

Much to my delight, the end result was great. The sauce was simple and lightly spiced, aiming to highlight the star: pumpkin. The toppings were a bit of a hodgepodge, but they all worked really well and made for a pizza that really hit the spot: ground beef, cubes of roasted squash, pine nuts, shredded leeks, sundried tomatoes, olives, and crumbles of sharply flavored feta cheese. I know–try saying that three times fast.

I was initially worried that the feta would be too strong, but it actually paired quite nicely. The sauce wasn’t as strongly pumpkinny as I’d wanted it to be, but it was still distinctly pumpkin. The olives added a richness that cut through the feta nicely and the meat was a good pair (chorizo would work nicely, too).

Also, since I’m always looking to improve on my pizza dough, I tried some new techniques that I’ll definitely be repeating.

  • Dough (good for 2 pizzas, or one thick crust)
    • 3 cup flour
    • 1 cup warm water
    • 2 tsp extra virgin olive oil
    • 1.75 tsp active dry yeast
    • 1.5 tsp honey
    • 1 tsp salt
  • Pumpkin Sauce
    • olive oil
    • 1 shallot
    • 5 cloves garlic
    • 1 cup pumpkin
    • 1 cup veg broth
    • thyme
    • sage
    • salt
    • pepper
    • 1 dried New Mexican chili
  • ~20-25 kalmata olives
  • 1 leek
  • ~8 sundried tomato halves
  • 1/2 of an acorn squash
  • ~6-8 oz feta cheese
  • small handful (~1/8-1/4 cup) pine nuts
  • ~3/4 lb ground beef

First, prepare the pizza dough as that needs time to rest.

Then, on to the sauce. Begin by dry toasting the pepper in a pan for a minute or two. Sauté the minced shallot in a bit of olive oil for 6 minutes and then add the minced garlic for 1 minute more.

Now, add the pumpkin purée to the pan along with the vegetable broth, herbs, and seasoning. Simmer for 5 minutes before pureeing in the food processor. Continue to simmer for 10-15 minutes further until you’re happy with the texture. The sauce is done so set it aside for now.

Now for the toppings. I use a pizza stone, so that requires at least 45 minutes of preheat time in the oven on the highest setting. While that’s going on, rub a halved acorn squash with olive oil, salt, pepper, and let it roast in the oven. When fork tender, skin it, cube it, and set it aside.

In a dry pan, toast the pine nuts for 2 minutes or so. Set them aside.

Now, brown the meat in the pan, sauteing until cooked through. Drain grease and set the meat aside.

Finally, chop the leek finely along with the sundried tomatoes. Sauté the leek for 5 minutes and add the tomato for 2 more. Set this aside.

Finally, ensure there’s no pits in your olives and break them up to bite-sized pieces. You’re now armed with all of your toppings.

Finally, working quickly, toss your dough to the size appropriate for your pizza stone. Throw a generous sprinkle of cornmeal (to prevent sticking), lay on the dough, ladle on the sauce, and toss on the toppings (if you have more handy than you can fit on your pizza, don’t overcrowd it–just hang onto it and eat them later). Bake this in the oven for roughly 10 minutes.

Enjoy!

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30 Responses to “Pumpkin Pizza”

  1. Joan Nova Says:

    I love, love, love this! I want a seat at Mike’s Table the next time this is made — preferably with chorizo.

  2. Bellini Valli Says:

    I really like the sound of this Mike withg the pumpkin sauce. I will NEVER tire of pumpkin!!!!

  3. RecipeGirl Says:

    Neat pizza! Love the idea of the pumpkin pizza sauce and the pairing of acorn squash on there too. Fun recipe :)

  4. beth Says:

    oooh i’m inspired! making pizza is the best way to clean out the fridge!

  5. Ivy Says:

    This pizza sounds amazing and so original. I can imagine that this sauce would taste fantastic and way healthier with all those lovely ingredients on top.

  6. Heather Says:

    wow! so many cool flavors! i love the pumpkin sauce!

  7. nina Says:

    This is indeed a winning plan to get children to eat the dreaded vegetable. Looks good, Mike!

  8. Sam Says:

    That looks like an amazing pizza, I love it!

  9. Hélène Says:

    This is fusion food at it’s best. Looks so delicious.

  10. Lauren Says:

    I really, really needed to see another dose of pumpkin like this lovely pizza to motivate me to drag my pumpkin puree out to make some of your lovely pumpkin cream pasta!

  11. Bunny Says:

    I made my first homemade pizza crust this week end and my hubby loved the pizza. It’s so much fun to messa round with the topping and sauce isn’t it! This looks good Mike!

  12. shayne Says:

    congrats on winning the photo classes over at White on Rice Couple

  13. Heather Says:

    Ooh, that’s a Thing. That sounds really good. I think the sharp feta would cue off the sweet, earthy pumpkin just nicely.

  14. Jennifer Says:

    This looks REALLY good! What a fun way to use pumpkin, I have to give it a try.

  15. mikky Says:

    who would have thought of a pumpkin pizza??? you’re imagination and creativity, totally a winner!!! :)

  16. mikky Says:

    ooops… it’s “your”, not “you’re”… sorry… :) and btw, can’t wait how your creativity and imagination will work in naming your baby… just wondering… :)

  17. Jan Says:

    That pizza looks good! I love the idea of using pumpkin!

  18. snooky doodle Says:

    wow I ve never heard of pumpkin pizza. Never thought it could be delicious but the photo looks amazing. I m a big pizza lover yummy

  19. Alexa Says:

    You should open a restaurant Mike! This is the type of food that makes me happy… just lovely.

  20. pam Says:

    Oh, I’ve got some frozen squash puree in my freezer. I would have never thought of using it for pizza! It sounds great!

  21. Dragon Says:

    I would never have thought to put pumpkin and feta cheese together but I trust your tastebuds and will give it a try. :)

  22. Sandie Says:

    Ok, this is definitely a sign. You and Lydia both have posts on homemade pizza, something I’ve been out of the habit of making lately. I think it’s time to dive back in!

    This pumpkin sauce is highly intriguing, and after so many positive baking experiences with pumpkin this last fall—I’m up for any and all things pumpkin…the kalamata olives & feta cheese are just icing on the pizza (so to speak) :-)

  23. Carolyn Jung Says:

    What a great combo of flavors for a pizza! Very inventive. Do you deliver in 30 minutes? ;)

  24. Pepy Says:

    Looks like the kind of pizza that I will love.

  25. Kevin Says:

    This pizza does sound tasty. I really like the sound of the sauce.

  26. sara Says:

    mmm, this looks super delicious! :)

  27. Jude Says:

    That’s certainly unusual… feta, pumpkin, and olives seems so out there and I really want to try it.

  28. Charlotte at Great Big Veg Challenge Says:

    This looks perfect to try out with my son…thanks for the inspiration…
    could try it with butternut squash as well.

  29. Ryan Says:

    I just made this pizza for a dinner party and it was an absolute hit! It was the best novelty pizza I have had (much better than anything at CPK). All the ingredient worked so well with each other and it was packed with flavor. Thanks for a great eat!!

  30. Pumpkin pizza « got no milk Says:

    [...] Here is a seasonal take on everyone’s favorite. The sauce here is savory, made from pumpkin, herbs, and sauteed shallots. The toppings all work well together, and I used soy feta cheese in place of the real stuff. I’ve seen variations of this recipe all over the internet, but I got my inspiration from Mike’s Table. [...]

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