Ingredients
- Pizza dough: 1 pound
- Pumpkin puree: 1 cup
- Ricotta cheese: 1/2 cup
- Shredded mozzarella cheese: 1 cup
- Fresh sage leaves: 1/4 cup, chopped
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 450°F (232°C). Stretch or roll out the pizza dough on a lightly floured surface to your desired shape and thickness. Transfer the dough to a baking sheet or pizza stone.
- Step 2: In a bowl, combine the pumpkin puree, ricotta cheese, minced garlic, salt, and pepper. Mix well until evenly combined.
- Step 3: Spread the pumpkin mixture evenly over the pizza dough, leaving a small border for the crust.
- Step 4: Sprinkle the mozzarella cheese over the pumpkin mixture.
- Step 5: Drizzle the olive oil over the pizza and sprinkle the chopped sage leaves on top.
- Step 6: Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool slightly before slicing and serving.
Notes
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- For the best reheating, warm individual slices in a skillet over medium-low heat to crisp the crust.
- Serve with a drizzle of balsamic glaze for a touch of sweetness that complements the savory flavors.
- Don't overload the pizza with pumpkin puree; a thin, even layer will prevent a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American