Pulled up Pinterest looking for a new pizza idea for last night and we found a winner!
This Savory Pumpkin Pizza was a HIT.
one ready to bake pizza dough
1 cup pumpkin puree
1 sweet onion, dice
1 tsp. sugar
2 cloves garlic, minced
2 tsp. dried thyme OR oregano
salt and pepper to taste
1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
2 cups freshly grated havarti OR asiago cheese
optional: 1 cup arugala or spinach
Chop your onion finely, and carmelize in a bit of olive oil. When it’s almost done, add the sugar and keep stirring for a few minutes. Remove from heat and add the pumpkin, garlic, thyme OR oregano. Mix well to combine. Add salt and pepper to taste, stir in parmesan cheese. Use this mixture to top your rolled out pizza dough. If using arugala or spinach, place that on pumpkin mixture, then top with havarti or asiago. Bake on pizza stone at 475 until done.
picture and adapted recipe idea from lovelolablog
Start with this dough recipe:
3 – 3 1/2 cups of flour
1/4 cup olive oil
1 tsp. salt
1 T. sugar
1 cup of cold water
1 T of yeast
Let rise until double, or all day long. Separate into two balls.
GENEROUSLY cornmeal the surface of a pizza peel (if you’re using a pizza stone, or spray a pan if you’re not) and pull out the dough to a circle, leaving good side crusts. You’ll drizzle on more olive oil, sprinkle kosher salt and fresh or dried rosemary. Bake for 14-16 minutes at 475-500. If you like visuals like me (these are not my pretty pics, but honestly, it comes out just this pretty!) …
We like to sprinkle the top with fresh grated parm and asiago cheeses, too. SO SO GOOD.
from Life in Grace Blog
Honestly, this was pretty good but not fabulous. We do pizza every week, and it will be nice to throw into the rotation when we need a change.
- 4 ounces hot turkey Italian sausage (I used regular, not spicy, pork sausage)
- Cooking spray
- 1 cup red bell pepper strips (about 1 medium)
- 1 cup yellow bell pepper strips (about 1 medium)
- 1 recipe of pizza dough, OR (16-ounce) cheese-flavored pizza crust (such as Boboli)
- 1 cup Basic Marinara
- 1 tablespoon no-salt-added tomato paste (I left this out)
- 1/2 cup (2 ounces) shredded provolone cheese (I used at least 3 oz of each cheese)
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 teaspoon dried oregano
Preheat oven to 450°. Remove casings from sausage. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned, stirring frequently.
Place pizza crust on a large baking sheet. Combine Basic Marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheeses and oregano; top evenly with sausage mixture. Bake at 450° for 15 minutes or until cheese melts and crust is lightly browned. Remove from oven; let stand 5 minutes before slicing. Calories: 335 (29% from fat) Fat: 10.9g Fiber: 2.9g
adapted from myrecipes.com
We really liked this. I used a good white cheddar from Costco, and it made the pizza great. I wouldn’t substitute with regular cheddar on this pizza.
one recipe pizza dough (OR 1 can refrigerated French bread dough, 11 oz)
2 t olive oil
2 cups vertically sliced onions (about 2 small)
1 (8 oz) pkg cremini mushrooms
1 1/2 cups (6 oz) shredded white cheddar
6 bacon slices, cooked and crumbled
1/2 cup finely chopped fresh flat leaf parsley
Stretch dough into a 12 inch round, transfer to pizza pan or large baking sheet. Preheat oven to 425.
Add olive oil to a warm skillet and saute onion for 8 minutes. Place onion in a bowl and add mushrooms; saute 8 minutes. Add mushrooms to onion, toss.
Spread onion mixture over dough, leaving a 1/4″ border. Sprinkle with white cheddar and bacon. Bake at 425 for 15 minutes, sprinkle with parsley.
Yields 6 servings, each with 316 calories, 15 g fat, .9 g fiber (7.5 WW points)
Recipe adapted from Cooking Light, Oct 2009
We make this almost once a week. It is easy and yummy. Easily made into bread sticks, too.
3/4 cup warm water
1 T sugar
1 T dry milk
1 t yeast
1 T oil
1/2 t salt
2 1/4 c flour (bread flour preferred)
I thow everything in my bread maker (liquid on the bottom, yeast on top, as usual) and set it for the dough cycle. One hour later, we’re ready to assemble our pizzas. You could make this just as easily without a bread maker. Just proof the yeast in a bit of warm water, throw everything else together, mix and knead well, then let it rise. Ta-DA. Makes enough to cover a jelly roll pan.
These were really good and nice and fast. I had marinara sauce ready to dip, and it didn’t even need it. Good way to use up left-over turkey if you still have some in your freezer.
1 – 14 oz can artichoke hearts, drained and chopped
1/2 t minced bottled garlic
1/4 t salt
1/4 t fresh ground black pepper
2 cups thinly sliced spinach leaves
5 oz shedded (or fine chopped) sharp provolone cheese
1-2 cups cooked chopped turkey or chicken
1 (13.8 oz) can refrigerated pizza crust dough (we use the Pillsbury French Loaf roll in the refrig section by the cinnamon rolls)
Drain and chop artichokes. Throw into a bowl with garlic, salt, pepper, spinach, cheese and meat. Toss.
Unroll your pizza dough and cut into 6 equal rectangles. Put an equal part of filling on each rectangle, and seal each piece. Bake at 425 for 12 minutes or until golden.
1 (11 oz) can (Pillsbury) refrigerated low-fat French loaf
1 (8 oz) can tomato sauce
1 T sugar
1 ½ t pizza or Italian seasoning
1 ¾ cups shredded reduced-fat mozzarella cheese
2 cups shredded fresh spinach leaves
½ cup bacon bits
2 cups chopped fresh tomatoes
¼ cup reduced-fat parmesan grated topping
Preheat oven to 375. Spray a 10X15 inch baking sheet with butter flavored cooking spray. Unroll french loaf and pat into prepared baking sheet and up sides to form rim. Lightly spray top with cooking spray. Bake 6 minutes.
In a small bowl, combine tomato sauce, sugar and pizza seasoning. Spread sauce evenly over partially baked crust. Sprinkle 3/4 cup mozzarella cheese, spinach, bacon bits and tomatoes over sauce. Evenly sprinkle parm cheese and top with remaining mozzarella. Bake for 10-12 minutes.
Let sit for 5 minutes before cutting into 8 servings.
Each serving: 211 calories, 7 g fat, 12 g protein, 25 g carb, 2 g fiber, 200 g calcium