Archive for September 15th, 2010

Here is a seasonal take on everyone’s favorite. The sauce here is savory, made from pumpkin, herbs, and sauteed shallots. The toppings all work well together, and I used soy feta cheese in place of the real stuff. I’ve seen variations of this recipe all over the internet, but I got my inspiration from Mike’s Table.

Pumpkin pizza

pumpkin sauce:

1 tablespoon olive oil

1 shallot, minced

5 cloves garlic, minced

1 cup canned pumpkin

1 cup broth

1/2 teaspoon thyme

1/4 teaspoon sage

salt and pepper to taste

2 sprinkles of red pepper flakes


3/4 pound ground turkey

2 leeks, chopped

8 sun-dried tomatoes halves, chopped

a dozen pitted kalamata olives, halved

3 – 4 ounces soy feta cheese, crumbled

handful of toasted pine nuts

1 package pizza dough (I used Trader Joe’s)

Saute the shallot and garlic in a heated pan with the olive oil, for about 5 minutes. Then add the pumpkin puree along with the broth, herbs, and seasoning. Stir to combine. Simmer for 10 – 15 minutes, til the moisture is cooked down and the sauce begins to thicken. Remove from heat.

Preheat oven to 425 degrees F.

Brown the meat in the pan – set aside. With the little grease that is left in the pan, add the leeks and the sun-dried tomatoes. Saute for about 5 minutes, then set aside.

Toss your pizza dough into the appropriate size for your pan (you can use a pizza stone, round pan – I used an oblong baking pan). Sprinkle the pan with some cornmeal to prevent sticking. Lay on your dough, then ladle on all of the sauce. Creatively lay on your toppings (I added the meat first, then the veggies, olives, cheese, and nuts). Bake in the oven for 10 – 12 minutes.

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