pumpkin pizza wreath

November 4, 2010

pumpkin pizza recipe

that’s right! i roasted some pumpkins last week and have been trying to figure out what to do with them ever since!  i love using pumpkins for dishes other than sweets, and this one hit the spot. with caramelized onions, apples, sage, and spinach- this ‘pizza’ envelops you with the flavors of fall.

ingredients:

  • - whole wheat pizza crust dough (here’s one of my favorite recipes)
  • - 2 cups of roasted pumpkin puree (see recipe at step 3)
  • - 1 cup of caramelized onions
  • - 1 tbs butter (vegan: earth balance butter)
  • - 1 crispy apple (like fuji, honey crisp, etc); chopped
  • - 2 cups of fresh spinach
  • - 1.5 cups of mozzarella cheese (vegan: daiya cheese)
  • - 5 leaves fresh sage
  • - 2 sprigs fresh oregano
  • - 4 tbs olive oil
  • - fresh parmesan for the topping (vegan: leave off)

*i know this looks like a lot of ingredients, but keep in mind that you can substitute or leave out anything you like! once you have your pizza dough, you can fill it with anything that floats your boat.

pumpkin pizza recipe

step 1: roll out your dough into a long oval.  mine turned out to be about 10″ by 25″.  using a knife, cut strips about 1″ wide down each side,  just make sure to leave about 5″ in the middle to stack your goodies.

pumpkin pizza recipe

step 2: caramelize the onions. heat 1 tbs of butter in a pan and add the onion.  cook on medium for about 15 minutes stirring often, until the onions have become translucent and are caramelized.

step 3: begin stacking your goodies! spread about 2 cups of pumpkin puree first, then add the caramelized onions and the apple.

how do you roast a pumpkin?

it’s easy! preheat your oven to 475 degrees. 1-3 lb pie (or sweet) pumpkins work best.  remove the stem and cut the pumpkin in half, then remove the seeds.  place on a pan cut side up and add 3-4 tbs of water to the center of each pumpkin ‘boat’.  cover with tin foil and roast until tender, about 45 minutes.  remove from the oven, let cool and scrape the pumpkin from the skin (discard skin).  use immediately or freeze in baggies to last you all winter long!

pumpkin pizza recipe

step 4: continue stacking by adding the spinach, gorgonzola and mozzarella.  sprinkle with half of the sage and oregano.

pumpkin pizza recipe

step 5: begin crossing over your dough strips to cover the filling.  you can criss cross, ‘braid’ or just lay them horizontally.

pumpkin pizza recipe

step 6: carefully pick up each end to turn them up and around to make a wreath.  pinch the open ends to seal. tip: i’m working on a lightly greased sheet of parchment paper to prevent sticking.

step 7: top your wreath with the parmesean and remaining sage and oregano.

pumpkin pizza recipe

step 8: bake at 375 degrees until golden brown on top, about 20 minutes.

enjoy! xox, bonnie

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18 comments

comments

  • it looks so delicious! I will try to make it :)

  • oh.my.word. my mouth is waterinnnnnnng! this looks SCRUMPTIOUS, bonnie! i’m so impressed. like, really.

  • jenn bronson | November 4, 2010

    holy mole!! this looks delicious! I am definitely trying this one tomorrow night. I will roast the pumpkin tonight in preparation. thanks for another awesome recipe idea!

  • I’m absolutely making this tonight! With the addition of some turkey bacon perhaps? Yum!

  • mmm looks delish!

  • so glad you all like this recipe! it is really easy (much more than it looks) and was super tasty. :)

  • Looks really yummy! Not sure mine will look as good as this one!

  • YUM! I’m going to try this.

  • lol, doesn’t matter what it looks like- it will taste good either way!

  • I would never have thought of pairing pumpkin with pizza but this sounds so good. I love that beautiful wreath shape. It really adds to the presentation. By the way, I’m holding a CSN giveaway on my blog and you’re welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/11/45-csn-giveaway.html

  • This looks fantastic! Perfect timing, too. I’m having some friends over next weekend and needed something to impress them. :)

  • jenn bronson | November 5, 2010

    tried this last night! it was awesome. we added a little bit of locally produced bacon to ours. DELICIOUS recipe. we will definitely be making this one again!!! thanks.

  • jenn, YEAH! so glad you got to try, and so happy it turned out well! :) thanks for letting us all know!!

  • Elizabeth Martin-Craig | November 8, 2010

    I made this last night and it was a huge success! Thanks so much for a new take on pizza. I used a few substitutions which turned out well. I used kombocha squash instead and didn’t puree it, and then sauteed mushrooms and kale to accompany. I used bree instead of gorgonzola (that’s what I had on hand) and added the herbs to the dough, rather than the inside. Really delicious. One last touch, I toasted the squash seeds and added them to the top of the pizza during the last 5 minutes of baking (after a egg glaze) to tie it all together.

  • elizabeth, this sounds amazing! i bet it was beautiful!! thanks for sharing!

  • Esther | June 29, 2011

    when i saw the first picture, i thought i could never manage to make it as well as you did
    but the process is fairly simple!
    i’ll definitely be trying this soon!

  • Esther | June 29, 2011

    slash.. do you think I could make this wreath pizza with pre-made pizza dough?

  • Hi,
    I made this yesterday and it looked fancy! Thanks for the idea of braiding the dough over the filling. That would have never occured to me! =)
    I will definitely make this again but I think I’m going to bake it for only 7 minutes at 510 degrees next time, just like I usually do my pizza or focaccia, as I like the dough to get crunchy.
    Some small changes were that I caramelized the pumpkin along with the onions and mashed it with a potato masher; left out the cheese and used arugula instead of spinach.
    So thanks a lot, your recipe is really good and I especially like your photos =)

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