Photo by Farideh Sadeghin
"There's nothing scarier than a bad meal."Servings: 4Prep: 20 minutesTotal: 20 minutesIngredients1 medium-sized pumpkin1 ball of pre-made pizza doughCorn meal, for dusting2 cloves garlic, finely chopped1 teaspoon salt1 teaspoon extra virgin olive oil, plus more for drizzling1 tablespoon roughly chopped oregano2 cups shredded mozzarella115 g brown mushrooms, thinly sliced225 g ground Italian turkey sausage30 g Kalamata olives, slivered30 g crumbled blue cheese1 small handful roughly chopped sage and thyme½ cup shredded Parmesan cheeseFresh thyme, sage and oregano for garnishSalt and pepper, to tasteDirections1. To prepare the pumpkin, preheat oven to 325° F. Clean out pumpkin and cut into 3" x 5" chunks. Place skin-side up on a baking tray, add 1 cup of water and tent with aluminum foil. Bake for 1-2 hours, or until softened. Let cool. Scoop flesh from a few of the chunks into a large mixing bowl, mash coarsely, and drain excess water.2. To prepare the pizza, preheat oven to 400° with pizza stone. Take dough out of the refrigerator and allow it to rest at room temperature on a floured surface for 20 minutes. Roll out dough and lay on pizza paddle (if using) dusted with corn meal. Pinch up the crust.3. To pumpkin and mix, add chopped garlic, 1 teaspoon salt, 1 teaspoon olive oil, and 1 tablespoon roughly chopped oregano. Spread pumpkin mixture over dough like a sauce, then top with mozzarella, shredded mushrooms, ground turkey sausage, Kalamata olives, blue cheese, a small handful of roughly chopped sage and thyme, and Parmesan cheese. Drizzle with olive oil and transfer to a hot pizza stone. Bake for 12-15 minutes until golden brown and bubbly. Sprinkle with salt and pepper and serve.From How-To: Make Pumpkin Pizza with Thom Beers
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