Pumpkin Pizza with Crispy Sage
User Reviews
4.5
6 reviews
Excellent
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Cook Time
15 mins
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Servings
1 pizza (the dough makes enough for 2)
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Course
Main Course
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Cuisine
Vegetarian
Pumpkin Pizza with Crispy Sage
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Thin crust pizza with pumpkin, nutmeg, Gouda cheese, and crispy sage.
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Ingredients
- For the pizza dough:
- 2 1/4 teaspoons Rapid Rise Yeast
- 1 cup water warm
- Pinch sugar
- 3 1/2 cups bread flour Gold Medal Better For Bread
- 1 teaspoon salt
- 1 tablespoon olive oil
- corn meal for spreading on pizza peel
- Pizza Toppings:
- canola oil for frying sage leaves
- 10 sage fresh leaves
- 1 cup pumpkin puree
- 1/4 teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- 2 cups gouda cheese shredded
Instructions
- To make the pizza dough:
- 1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.
- 2. In the bowl of a stand mixer, add the flour and salt. Mix the ingredients until combined.
- 3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.
- 4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.
- 5. While the pizza dough is rising, fry the sage leaves. Heat 1-inch canola oil in a small pan over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt.
- 6. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.
- 7. Cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. You can refrigerate or freeze the other half of the dough or make 2 pizzas, if you wish. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
- 8. In a small bowl, mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over pizza dough. Top with Gouda cheese.
- 9. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.
- 10. Remove the pizza from the oven and place crispy sage leaves on top. Let the pizza cool for a few minutes and then cut into slices and serve warm.
- Note-this pizza is also great with Gruyere cheese.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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