Sunday, October 23, 2011

Pumpkin Pizza

We invited some friends for dinner last night, and I wanted to make something seasonal.  I love cooking with pumpkin, but my go-to dish, Ravioli with Pumpkin Sauce, wasn't inspiring me.  I had pizza dough, though, and thought, what with pumpkin sauce instead of tomato? 

It was yummy (phew).   

Here's Pumpkin Pizza with Sweet Italian Sausage, Shaved Parmesan, and Arugula:

I used pre-made dough, which I bake a little before heaping with toppings to avoid soggy pizza in the middle.

For the sauce, I reduced a cup of port wine (try sherry or marsala) with a teaspoon olive oil, minced garlic, and pinches of sage and garam masala.  I added a can of pumpkin, a tablespoon of rice vinegar (optional), and simmered the sauce for ten minutes.  (You can make the sauce sweeter,  if you like, with the addition of some apple juice or maple syrup). 

I spread the sauce on the already crusty dough, layered the shaved parmesan, and then added dried thyme leaves, cooked sweet Italian sausage, and arugula.  I baked the pizza for about 15 minutes at 425 degrees. 

We munched on pumpkin pizza and slurped asparagus soup.  A nice autumn meal!

1 comment:

aitchpea said...

I. want. this. now.