I'm convinced if you add basil and arugula to a thing, it can become a "summer" thing. So even though I totally took a fall/winter vegetable such as pumpkin and added it to my pizza, once I topped everything with greens...voila...instant summer food! Heck, even if I'm outvoted, you can't deny that this is basically a "salad".
I'm a big proponent of eating what I want when I want it. In this case, I couldn't get the idea of a pumpkin pizza out of my mind. This pairing was prompted by a find of both pumpkin puree and pizza dough in my freezer. Once I saw both of them, I immediately knew what I had to do. I wasn't sure this would be seasonally appropriate meal, but in addition to adding greens to this pizza, I also threw on some corn and sweet peppers. Come on. You can't deny it now. Get on board this summer pizza/salad train as fast as you can!
Summer Pumpkin Pizza
makes 1 pizza
- 1 batch pizza dough (homemade or store-bought)
- 1 cup pumpkin puree
- 1-2 tablespoons extra-virgin olive oil
- 1/3 cup diced onions
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon cumin
- dash nutmeg
- dash cayenne pepper (optional)
- 1 tablespoon milk
- 1 1/4 cup fontina cheese (or any cheese that melts well)
- 1/4 cup corn kernels
- 1 baby sweet pepper or 1/2 regular sized sweet pepper
- Arugula and/or basil leaves for topping
1) Preheat oven to 500 degrees F. Line a baking sheet with parchment paper and set aside.
2) Drizzle the extra virgin olive oil in a large saucepan. Add the diced onions and saute until softened, about 3 minutes.
3) Toss in the minced garlic and allow to cook for 1 minute.
4) Pour in the pumpkin puree along with the salt, cumin, nutmeg, and cayenne pepper, if using. Mix everything together until incorporated, about 1-2 minutes.
5) Remove the mixture from the heat and pour in the milk. Stir to combine. Set aside.
6) Spread the pizza dough over the prepared baking sheet until it is the desired size.
7) Spread the pumpkin mixture over the pizza dough, leaving a 1 inch border around the edges of the pizza.
8) Sprinkle the cheese on top of the pumpkin sauce.
9) Top the pizza with the corn and sweet peppers.
10) Bake for 16-18 minutes, depending on how crisp you like your pizza.
11) Allow the pizza to cool for about 5 minutes before sprinkling with a handful of the arugula and/or basil.
12) Serve warm.