Ingredients:
- 1 Pizza Dough (store-bought or homemade)
- 1 cup Pumpkin Puree (canned or homemade)
- 1 tbsp Premium Extra Virgin Olive Oil (EVOO), plus more for drizzling
- 1 cup Diced Pumpkin
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1/2 cup Ricotta Cheese
- 1 tbsp Fresh Sage Leaves, chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes (optional)
- 1/4 tsp Nutmeg
- 1 Garlic Clove, minced
Instructions:
- Preheat your oven to 475°F. If you have a pizza stone, place it in the oven now to heat.
- In a mixing bowl, combine pumpkin puree, minced garlic, nutmeg, salt, black pepper, and red pepper flakes (if using).
- On a lightly floured surface, roll out the pizza dough to your desired thickness.
- If you have a pizza peel, transfer the rolled-out dough to a pizza peel lightly dusted with flour.
- If using a baking sheet, place the rolled-out dough on a baking sheet lined with parchment paper.
- Spread the pumpkin mixture evenly over the pizza dough, leaving a small border around the edges.
- Drizzle 1 tbsp of EVOO over the pumpkin mixture.
- Place dollops of ricotta cheese evenly over the pizza.
- Sprinkle mozzarella and parmesan cheese over the top.
- Scatter the diced pumpkin evenly over the pizza.
- Finally, garnish with chopped sage.
- If using a pizza stone, carefully transfer the pizza from the peel to the preheated stone in the oven.
- If using a baking sheet, place the sheet in the oven.
- Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Once out of the oven, drizzle a little more EVOO over the pizza, if desired.
- Let the pizza rest for a couple of minutes before slicing.
- Serve immediately and enjoy!