Monday, October 22, 2012

Day 22 Of Pumpkins

Spicy Southwest Pumpkin Pizza
adapted from Napa Farmhouse 1885

Use your favorite pizza dough and use a rolling pin to roll out dough in a circle, the dough should be about 1/2 inch thick. Place on pizza stone or baking sheet which has been lightly oiled with extra virgin olive oil and sprinkled with coarse cornmeal. (the cornmeal adds a delicious flavor and helps ensure the pizza dough will not stick to pan.)

Spicy pumpkin sauce

2 tbsp extra virgin olive oil
1 red onion, 1/2 chopped, 1/2 sliced
1/2 bell pepper, chopped
2 cloves garlic, minced
2 cups fresh pumpkin puree (or canned pumpkin...not pumpkin pie mix)
4-5 leaves fresh sage
1 tsp fresh thyme
1-2 pinches red pepper flakes
sea salt
black pepper

Heat olive oil in medium sized saucepan. add the chopped onion, bell pepper, garlic and a pinch of sea salt and sauté until vegetables are tender, approx 10 minutes. Add pumpkin puree, sage, thyme and pepper flakes, cook over medium heat for 10 minutes. Place mixture in food processor and process until smooth. Add another pinch of sea salt and one of black pepper. Taste and adjust seasonings. Set aside

Now get your toppings ready!


1 cup fresh corn, from 1 ear (or organic frozen corn, thawed)
1 cup black beans, rinsedthe sliced red onions from pumpkin sauce recipe
Mozzarella cheese

Preheat oven to 500*. Spoon as much of the spicy pumpkin sauce over top of prepared pizza dough as you like.  Leaving a 1 inch of space around edge of dough.  Sprinkle corn, black beans, the sliced red onions and cheese over sauce.  Place in your preheated oven and bake for 12-15 minutes or until crust is golden brown and cheese is bubbling. Slice and serve immediately.

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