pumpkin pizza

Cheesy pumpkin pasta with mushrooms, spinach, creamy pumpkin tomato sauce, and buttery walnut-sage topping. This baked pumpkin pasta sneaks veggies into every bite and will surely be a fall favorite. 

Pasta Bake with Pumpkin Tomato Sauce

unsalted butter

walnuts

olive oil

cremini (baby bella) mushrooms, sliced

yellow onion, finely chopped

tomato paste

garlic cloves,

red pepper flakes

spinach

oregano

kosher salt

black pepper

nutmeg

vegetable broth

pumpkin purée

grated Parmesan or Pecorino Romano cheese,

Preheat oven to 375ºF. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until 2 minutes SHY of al dente. (The pasta should still be firm, though tender enough to bite through.) Drain the pasta into a strainer and set aside. 

Meanwhile, melt butter in a large sauté pan over medium heat. Once hot, add the walnuts and 1 Tbsp. sage; cook 5 minutes, until the walnuts are toasted and aromatic. Season with a pinch of salt (~1/8 tsp.), and transfer mixture to a bowl.

Place pan back on the burner and increase heat to medium-high. Add olive oil, along with mushrooms and onion. Cook for 8 minutes, or until soft.

Stir in tomato paste, garlic, and red pepper flakes. Cook 4 to 5 minutes, or until the tomato paste turns brick red and begins sticking to the pan. Gradually add spinach, stirring continuously until greens wilt down. Stir in oregano, salt, pepper, nutmeg, and remaining 2 tsp. fresh sage.

Add vegetable broth, stirring to release any browned bits stuck to the bottom of the pan. Stir in pumpkin puree, Parmesan (or Pecorino), and 1/2 cup fontina cheese; continue stirring until the fontina melts and the sauce is smooth. Add pasta and stir until all noodles are well-coated in sauce.

Transfer mixture to a 13x9-inch greased baking dish. Sprinkle remaining fontina cheese overtop, along with buttery walnut-sage mixture. Cover with foil and bake for 15 minutes. Uncover and continue baking 7 to 10 more minutes, until cheese is completely melted and golden. Garnish with additional Parmesan (or Pecorino), if desired, before serving.

Make Pumpkin Pizza with easy pumpkin pizza sauce, caramelized onions, and spinach to give a seasonal twist to pizza night.

Pumpkin Pizza with Pumpkin Pizza Sauce

butter

onion (sliced about 1/8 inch (about 2 cups))

garlic

pumpkin puree (not pumpkin pie filling)

heavy cream

salt

pepper

Tablespoons Parmesan cheese (grated)

flatbread (may use pizza dough instead)

Pumpkin Pizza Sauce

baby spinach leaves

mozzarella cheese (shredded)

caramelized onion (see directions above)

Melt butter and olive oil in a large skillet.

Add thinly sliced onions to the pan and coat with butter/oil mixture.

Cook onions for 20-30 minutes over medium heat, stirring and scraping up brown bits every 3-5 minutes. The onions need undisturbed time so they can brown. But, they can&#39;t sit for too long because they will burn. If the pan becomes too dry, then add a teaspoon of water.

When the onions are browned to your liking, remove them from the pan. You can also deglaze the pan with a teaspoon of balsamic vinegar or wine to add even more flavor if desired.

Caramelized Onions

Melt olive oil over medium-heat in a saucepan. Add garlic and sauté for about 1 minute to soften.

Add pumpkin puree, heavy cream, nutmeg, salt, and pepper to the pan and whisk until smooth.

Bring sauce to the point where it&#39;s just about to boil and then reduce heat to simmer and cook for about 4-5 minutes. Stir in Parmesan cheese.

Preheat oven to 375 °F or according to directions for flatbread.

Pre-bake flatbread according to instructions. (I pre-baked mine for 2 minutes at 375 °F.)

Spread about 1/3 cup of Pumpkin Pizza Sauce over each slice of flatbread.

Layer 1/4 of the onions, spinach and mozzarella cheese over the sauce on each slice of flatbread.

Return flatbread to the oven and cook for 4-5 minutes more or until cheese has melted.

Pumpkin Flatbread Pizza Assembly

Indulge in the flavors of fall with this crispy sage pumpkin pizza. Made with caramelized onions, pan-fried pumpkin, and gluten-free pizza dough.

Caramelized Onion and Pumpkin Pizza with Fried Sage

Store-bought pizza crust (fresh

pumpkin

white Sauvignon Blanc wine

rosemary

sage leaves

onions

apple cider vinegar

Salt and pepper (to taste)

mozzarella

sage leaves (for topping)

honey

More Parmesan cheese

Cook Pumpkin: In a large pan, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the cubed pumpkin, 1 cup of white Sauvignon Blanc wine, 2 sprigs of fresh rosemary, and 4-6 fresh sage leaves. Cook for about 15 minutes, until the pumpkin is tender and can be speared with a fork without falling apart. Remove the sage and rosemary and discard.

Caramelize Onions: While the pumpkin is cooking, caramelize the onions. Add the sliced onions to a large skillet and cook them for about 10 minutes until they're softened. Then, add 2 tablespoons of apple cider vinegar. Continue to cook until the onions are caramelized.

Preheat your oven to 450F.

Prepare Pizza Dough: Roll out your store-bought pizza crust on a floured surface to your desired shape and thickness.

Assemble Pizza: Cover the pizza with fresh mozzarella cheese. Add the cooked pumpkin and caramelized onions on top of the mozzarella. Sprinkle the freshly shaved Parmesan cheese over the pumpkin.

Bake Pizza: Bake the pizza for 15 minutes for a ready-made crust or 25-30 minutes for a fresh crust, or until the cheese is all melty and gooey.

Crispy Sage: While the pizza's baking, fry more sage leaves in about 1/2 inch of olive oil in a small skillet over medium heat. Cook them for 30 seconds on each side. Once they're crispy, remove them from the pan.

Final Touch: After taking the pizza out of the oven, drizzle it with honey and add more shaved Parmesan. Top with crispy fried sage. Enjoy!

I love pumpkin everything, so this recipe certainly caught my eye. Oh, my! How yummy! The fresh sage and carmelized onions were fantastic and really supported the other flavors.

Wow, another apple cider vinegar tip! That worked well. This is my first time making pumpkin pizza. The flavors were amazing. The mozarella complimented the caramelized onions and pumpkin. The crispy sage topping plus extra extra cheese was so good!

I made this for some dinner guests as an appetizer. They were very impressed. It tasted amazing.

I so much love pizzas so I tried this recipe of yours coz it's really unique, it's my first time encountering this recipe, and I never thought that this was possible! The output of what I made came out so gooood! Sweet, earthy pumpkin flavor, cheesy, really unique flavors! Thanks for sharing this great recipe :)

I had never tried apple cider vinegar in my caramelized onions before. Wow! I absolutely loved the hint of acid this brought to the dish. So delicious and balanced! Absolutely bookmarking this one to make again!

Who knew pumpkin would be so good on pizza? Sweet and savory with the pepperoni was such an awesome combo.

I had never made a pumpkin pizza before, and now I must make this every fall! The flavors of the pizza were amazing, and I loved how easy it was to dress up a store-bought pizza crust into this delicious pizza!

The most fantastic way to cook pumpkin - I need to go buy another, because we NEED to have this again! Thank you!

What a fun and unique way to use pumpkin! I would have never thought to add it to pizza. It tasted delicious and the fried sage was the perfect addition.

https://content.jwplatform.com/videos/4r7UNwlo.mp4

Welcome fall with this indulgent pumpkin pizza featuring caramelized onions, roasted pumpkin and crispy fried sage leaves. In this video, I'll show you how to make this gluten-free pizza from start to finish. 
I'll begin by roasting pumpkin cubes with white wine, fresh rosemary and sage for intense pumpkin flavor. Meanwhile, sweet onions are slowly caramelized until meltingly soft. 
While the pumpkin and onions cook, I'll roll out store-bought pizza dough and assemble the pie with mozzarella cheese, roasted pumpkin and fresh Parmesan. Then it bakes to golden brown perfection.
But the best part is frying fresh sage leaves until crispy. I'll drizzle the finished pizza with honey and top it with the crispy sage. 
With warm, comforting flavors of fall, this pizza is the perfect cozy meal. Give it a try for yourself using the full recipe here: https://immigrantstable.com/pumpkin-pizza/

Pumpkin Pizza with Fried Sage and Caramelized Onions

A healthy(ish) vegetarian pizza option for the whole family.

ROAST PUMPKIN AND CARAMELISED ONION PIZZA

flour

tsps instant yeast

water

tsps minced garlic

mozzarella and cheddar blend

red onion

feta

rocket

Combine in a bowl the flour, salt and yeast. Make a well and pour in the oil and water. Mix with your hands until a dough forms. Let it sit in an oily bowl for about 30 minutes to let it rise.

The Dough

Lay the pumpkin and onion out on a baking sheet and drizzle with olive oil and salt and pepper. Roast in the oven at 180 degrees for 15-20 minutes.

Flatten the dough to your preferred thickness and drizzle on the olive oil and spread on a thin layer of garlic. Then add the mozzarella and cheddar blend, pumpkin, onion, oregano and feta. Place in the oven at 200 degrees for 10-15 minutes.

When the cheese is melted take it out and top with the fresh rocket.

The Pizza

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