Pumpkin Pizza Recipe With Bacon, Apples & Sage
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How about a special pizza for fall? This recipe, from Good Eggs, substitutes pumpkin purée for the tomato sauce and tops the pie with bacon, apples and fresh sage. The bright flavors create a special pizza experience for the harvest season. Be sure to purchase pumpkin purée, not pumpkin pie filling. The latter is sweetened and spiced. See uses for the leftover pumpkin purée and leftover sage, below. This recipe is for a 12-inch pizza. For a larger pie, increase the ingredients accordingly. Prep time is 20 minutes, cook time is 15 minutes. Ingredients 1. PREHEAT the oven to 475°F. Line a sheet pan with parchment or foil. Set the pizza dough on the counter and let it come to room temperature. 2. CORE and slice the apple. Toss the apple slices with 1 tablespoon olive oil and 1 tablespoon lemon juice. 3. CHOP 2 to 3 garlic cloves. Pick some of the sage leaves, toss the stems, and tear the leaves. Roughly chop any larger pieces of bacon, as necessary. 4. STIR together in a bowl ½ cup pumpkin purée with 1 tablespoon olive oil (for a 12″ pizza; double for a large pizza). Save any remaining purée for another use. Add the garlic and a pinch of grated nutmeg, and mix until combined. Season with salt and pepper. 5. SHAPE the dough into a round n a lightly floured work surface. Use your hands or a rolling pin to gently stretch and flatten the dough into a 12-inch disc, about ¼ inch thick. 6. TRANSFER the dough to the sheet pan. Spread with the pumpkin purée and sprinkle with the mozzarella. Scatter the apple slices over the top. Shower the bacon over the pie, along with half of the torn sage. (Use a light hand and leave some space between toppings, so you don’t weigh down the dough.) 7. SET the pan in the oven and bake until the crust is lightly golden around the edges and the cheese is bubbly, 12 to 15 minutes. 8. TRANSFER the pizza to a cutting board and cut it into wedges. Sprinkle with the remaining torn sage and serve warm. You can keep leftover pumpkin purée in an airtight container in the refrigerator for a week. If you can’t use it within that time, you can freeze it for up to a year. Seal the purée in a zip-top freezer bag and label it. and toss it into the freezer. If you want to pre-portion the purée, freeze it in an ice cube tray or a muffin tin. Once frozen, remove the cubes or pucks and store them in a freezer bag. Thanks to Taste Of Home for the tips! You can add pumpkin purée to cookies and bars, cheesecake, muffins and quickbreads. But these uses don’t require you to go out of your way: |
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