Pumpkin Pizza with Sausage & Caramelized Onions
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
6 Servings
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Calories
2939 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Pizza with Sausage & Caramelized Onions
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Pumpkin pizza with Italian chicken sausage, caramelized onions and goat cheese is a fantastic way to shake up your holiday meals! This was a huge hit with my whole family.
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Ingredients
The pumpkin mixture:
- ½ cup pumpkin puree not pumpkin pie mix/filling, canned
- 1 tablespoon vegetable broth or water
- 1 teaspoon pure maple syrup
- ½ teaspoon balsamic vinegar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
The toppings:
- 2 chicken sausage about 6 oz. total, raw, Italian
- 2 teaspoons olive oil
- ½ yellow onion thinly sliced, large
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper ground
- 1 tablespoon sage chopped, fresh
- ½ teaspoon balsamic vinegar
- 2 ounces goat cheese crumbled, soft, chevre
- ¼ cup pecan toasted in a dry skillet, chopped, raw
The pizza:
- 1 pound pizza dough brought to room temperature, refrigerated, preferably whole wheat
- flour for dusting
- cornmeal for dusting pizza peel
Instructions
The pumpkin mixture:
- In a bowl, stir together the pumpkin puree, vegetable broth, maple syrup, balsamic vinegar, cinnamon, nutmeg and salt.
The toppings:
- Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray.
- Squeeze the sausages out of the casings into the skillet. Discard the casings. Using a wooden spoon, break up the sausage as it cooks. Once cooked through, transfer the sausage to a bowl lined with paper towel to absorb the oil.
- Reduce the heat to medium. Return the skillet to the heat and add the olive oil.
- Add the sliced onion, salt and pepper. Cover the pan and cook, stirring occasionally, until the onions are deep golden brown. During the cooking, add water as necessary, 1 to 2 tablespoons at a time, to prevent the onions from burning and drying out. Be sure that all of the water is absorbed before removing from the heat.
- Stir in the sage and balsamic vinegar. Remove from the heat.
The pizza:
- Preheat the oven to 475 degrees F. Place a pizza stone in the oven to heat for 10 minutes. If using a baking sheet, grease with avocado or canola oil.
- Dust the countertop or large cutting board with flour. Using a rolling pin dusted with flour, roll the pizza dough into a large circle (about 12 inches).
- If using a pizza stone to cook the pizza, transfer the dough to a pizza peel dusted with cornmeal. If using a baking sheet, place the dough on the oiled baking sheet.
- Spread the pumpkin mixture on the crust, almost to the edge.
- Top with the cooked sausage, caramelized onions and crumbled goat cheese.
- Transfer the pizza from the pizza peel to the heated pizza stone (or place the baking sheet in the oven).
- Cook until the crust is light golden brown and firm when tapped, 8 to 10 minutes.
- Sprinkle the toasted pecans over the other toppings. Cut the pizza into 6 slices. Serve.
Notes
- Weight Watchers Points: 8 (Blue - Freestyle SP) / 8 (Green) / 8 (Purple)
Nutrition Information
Show Details
Serving
1slice
Calories
293.9kcal
(15%)
Carbohydrates
39.4g
(13%)
Protein
11.6g
(23%)
Fat
11.5g
(18%)
Saturated Fat
2.5g
(13%)
Cholesterol
22.7mg
(8%)
Sodium
232.9mg
(10%)
Fiber
4.3g
(17%)
Sugar
2.3g
(5%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2939 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 293.9kcal | 15% |
| Carbohydrates | 39.4g | 13% |
| Protein | 11.6g | 23% |
| Fat | 11.5g | 18% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 22.7mg | 8% |
| Sodium | 232.9mg | 10% |
| Fiber | 4.3g | 17% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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