Deliciously Roasted Pumpkin Pizza Recipe
Pumpkin on pizza? I know you all think we are crazy, but wait until you taste the amazing combination that has got people raving! If you are having a party for Halloween or even just a family dinner on a Tuesday night, this recipe will be a huge hit! With the flavors of delicious cream, fresh herbs and pumpkin on a fluffy pizza crust, this dish will go into your regular rotation, especially during the fall months!
pizza dough (all ingredients are approximate for the dough. Add a little at a time until you reach the desired consistency)
2 cups white flour (separated)
Additional flour for rolling
1 teaspoon salt
1 package of yeast + 1 tablespoon warm water
1/2 cup cold water
1 small baking pumpkin
1 tablespoon olive oil
1 cup creme fraiche
6 ounces mozzarella
1/2 cup feta
1 tablespoon fresh rosemary
Add 1 cup white flour to bowl and add salt. In a small dish, add package of yeast and warm water and thoroughly combine until it makes a paste. Let sit for 5 minutes. Sprinkle yeast on top of flour and add 1/2 cup of cold water a little at a time until you get a wet dough. Let chill in the fridge for 20 minutes. Once chilled, remove from fridge and add remaining cup of flour and mix until you have achieved a firm dough you can handle with your hands without stickiness. If too sticky, continue to add flour a tablespoon at a time until you get the texture you are looking for. The dough should not stick to your hands at all.
Once your dough is nice and firm, place on well floured surface and with a little extra flour on top. Knead dough until it feels well incorporated and then cut dough into quarters. Place each quarter into containers and place in fridge over night (preferably for 24 hours to let set).
When you are ready to assemble your pizza, peel and chop one small baking pumpkin, and place on baking sheet. Drizzle with olive oil and bake at 390 F (200 C) for 20 minutes or until the pumpkin is tender. Take out of over and let cool for a couple minutes. Place a 1/4 of the pumpkin cubes in a separate bowl for topping and take remaining 3/4 cubes and puree with a hand mixer or in a blender.
Remove dough from fridge and knead until flexible and stretchy. Roll or use your hands to form a thin pizza crust and stretch over pan or pizza stone (Tip* cover your pan or stone lightly with olive oil and corn meal so crust slides easily off when done cooking).
Spread 1 cup creme fraiche all over crust as evenly as possible, then top with pumpkin puree. Once creme and pumpkin are evenly spread, top with chunks of mozzarella on the outside and feta on the inside, making sure to keep it even to each piece. Use remaining feta sprinkle all over pizza. Top with fresh rosemary and remaining cubes of cooked pumpkin. Drizzle with olive oil. Bake at 425 F for 5-8 minutes. Keep a close eye on the pizza while cooking to make sure the crust doesn't burn.
Remove from over and lit sit for 5 minutes before slicing,