We all know pumpkin makes a great pie, delicious muffins, even a nice creamy soup. But pizza?
When paired with spicy chorizo sausage, fontina cheese and sage-, it creates a unique flavor combination that makes for a nice change of pace from your traditional pepperoni pie. Why not give it a try?
2 Tbsp. olive oil, divided
12 oz. pizza crust
¼ cup finely chopped shallots
1 clove garlic, minced
¼ tsp. dried red pepper flakes
1 cup fresh pumpkin puree
¼ tsp. smoked paprika
1/8 tsp. salt
1 cup cubed fontina cheese
¼ pound thinly sliced Spanish chorizo
1 Tbsp. chopped fresh sage leaves
olive oil and chopped sage for garnish (optional)
- Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust; set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic and pepper flakes to hot pan. Sauté for 1 minute, stirring constantly.
- Stir in pumpkin puree, smoked paprika and salt. Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
- Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese is melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
Recipe courtesy of www.BetterRecipes.com.