When we were at my dad’s house in Illinois, we made homemade pizza for dinner one night. Josh and my dad made a Chicago Deep Dish Pizza and I made Pumpkin Pizza with Crispy Sage. My dad and Josh are similar in many ways, including the way they like their pizza. They prefer pizza with lots of meat and lots of cheese. So when they saw me put pumpkin on my pizza they both started making jokes. I didn’t let them get me down. I crafted my pumpkin pizza with pride. I knew it was going to be delicious.
Have you tried Gold Medal Flour’s Better for Bread Flour? It’s higher in protein than all-purpose flour which makes it great for pizza crust. I used it to make the pumpkin pizza and I was very happy with the results.
So if you think I am crazy for putting pumpkin on my pizza, like Josh and my dad, don’t be scared. I used pumpkin puree with a little nutmeg as the pizza sauce. I covered the pumpkin with Gouda cheese. I also fried up some fresh sage leaves and added them to the pizza after it was done baking. The crispy sage was the perfect finishing touch. All of the flavors worked together in the best possible way. My Pumpkin Pizza with Crispy Sage was amazing!
My dad and Josh didn’t have a piece. They were too busy stuffing their faces with deep dish pizza, but other members of my family and some friends enjoyed it! See, I am not crazy after all. Well, not when it comes to pizza. This Pumpkin Pizza with Crispy Sage is the real deal! Give it a try!
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Pumpkin Pizza with Crispy Sage
Yield: 1 pizza (the dough makes enough for 2)
Cook Time: 15 minutes
Thin crust pizza with pumpkin, nutmeg, Gouda cheese, and crispy sage.
For the pizza dough:
2 1/4 teaspoons rapid rise yeast
1 cup warm water
Pinch of sugar
3 1/2 cups Gold Medal Better For Bread Flour
1 teaspoon salt
1 tablespoon olive oil
Corn meal-for spreading on pizza peel
Canola oil, for frying sage leaves
10 fresh sage leaves
1 cup pumpkin puree
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
2 cups shredded Gouda cheese
To make the pizza dough:
1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.
2. In the bowl of a stand mixer, add the flour and salt. Mix the ingredients until combined.
3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.
4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.
5. While the pizza dough is rising, fry the sage leaves. Heat 1-inch canola oil in a small pan over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt.
6. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.
7. Cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. You can refrigerate or freeze the other half of the dough or make 2 pizzas, if you wish. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
8. In a small bowl, mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over pizza dough. Top with Gouda cheese.
9. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.
10. Remove the pizza from the oven and place crispy sage leaves on top. Let the pizza cool for a few minutes and then cut into slices and serve warm.
Note-this pizza is also great with Gruyere cheese.
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This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour.