This pizza is like a whole new element of pumpkin. not the sweet flavor you find in baked goods, but savory. so this goes out to all you crazy people without a sweet tooth who may feel you miss out on the pumpkin train every year. Savory pumpkin pizza, just for you…
Recipe by: Love Lola -Blog
- one ready to bake pizza dough
- 1.5 cups pumpkin puree
- 1 sweet onion, diced
- 1 tsp. sugar
- 2 cloves garlic, minced
- 1 shallot, diced
- 1/2 tbsp. thyme, fresh and chopped
- salt and pepper, to taste
- 1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
- 2 cups freshly grated havarti cheese
- 1 cup arugula
- extra virgin olive oil
Preheat the oven to 350 F. For those that have a pizza stone, put the stone in the oven to warm. While the oven is heating, heat the stove on medium low heat and cook half of the onions with olive oil. You’ll want to cook them on low heat for…a while. I call it caramelizing them…but they don’t really caramelize. I’m not patient enough…so I just cook them until they are soft, smell fantastic, and are relatively translucent. When they are about halfway cooked, sprinkle 1 tsp. sugar on them. As they cook, continue to stir and move them around with a spatula.
Next, add the pumpkin puree, garlic, shallot, thyme, and the other half of the onion to a mixing bowl. Mix in the parmesan cheese. Add salt and pepper to taste.
Finally, follow the package directions for preparing the dough. this is the hardest part for me. My husband is way better at it…so I’ll typically leave this step up to him. Otherwise, we’ll have a lumpy square pizza, and who wants that??
Once your dough is flat and circular, transfer it to your pizza stone and top it with the pumpkin mix