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.
- – 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.
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.
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!
step 4: continue stacking by adding the spinach, gorgonzola and mozzarella. sprinkle with half of the sage and oregano.
step 5: begin crossing over your dough strips to cover the filling. you can criss cross, ‘braid’ or just lay them horizontally.
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.
step 8: bake at 375 degrees until golden brown on top, about 20 minutes.
enjoy! xox, bonnie