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Pumpkin Pizza

11/12/2013 10:12:00 AM

Tags: Pumpkin, Urban Farming, Pumpkin Pizza, Vegetarian Pizza, Vegetarian Cooking

Erin SheehanGrowing large amounts of pumpkin and winter squash is one strategy we use to keep our garden harvest going long into winter. We can and freeze most of our garden vegetables. But at some point the chest freezer and the freezer in the house are stuffed. The beauty of winter squash is that it stores unfrozen, uncanned, without processing, for many months. It doesn’t hurt that we both love the taste and it is full of vitamins – the perfect winter food, we think.


Neck pumpkin harvest

We harvested over 150 pounds of neck pumpkins in the past month.

We can’t squeeze another thing in our freezer space, so we’re pretty much eating pumpkin or squash every night of the week to use up the ones that either have small spots or aren’t super-ripe. We know that those won’t last as long as the others and don’t want to risk losing them to rot.

Saturday is pizza night at our house. I’ve been experimenting with pumpkin pizza the past few weeks. I have tried two different white pizzas. They used combinations of sage, caramelized onions, and parmesan or mozzarella cheese with roasted cubes of squash. Jim wasn’t a huge fan of either. But last weekend I made up a recipe that was a huge hit. It was very simple, too!

Pumpkin Pizza

 Pumpkin (or winter squash) pizza*

2 tbsp. olive oil

1-1.5 cups pizza sauce (tomato-based, home-canned if you have it!)

½ cup mozzarella cheese

¼ cup parmesan cheese

1 large Spanish onion

2 red peppers (we use anchos, bell would also work)

¾-1 tsp salt

1-1½  tsp powdered sage

2 cloves garlic

½ cup black olives (optional)

your favorite pizza crust

Cover the squash cubes with olive oil and roast in a 400F oven for about 40 minutes, stirring occasionally. While the squash is cooking, stretch out your pizza dough on a greased cookie sheet. Chop the onion and peppers and fry them in olive oil over medium heat until the onions are nearly caramelized, adding the salt about ½ way through to get the excess moisture out. Add garlic to the frying pan toward the end of the caramelizing process.

Pre-bake your pizza crust for about 5-7 minutes. Top with pizza sauce and cheeses, onion/pepper/garlic mixture, roasted pumpkin and sprinkle with sage. Add olives if desired. Bake pizza as recommended for your crust recipe. Enjoy!

*Makes one cookie-sheet sized pizza.



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HomespunLifeInTheCity
11/14/2013 11:11:27 AM
Hi Dave - I didn't know that about pizza in Europe. Sounds strange, especially the fruit part. We had pumpkin/swiss chard lasagne this week - we're still eating out of the garden as much as possible as winter approaches!

NebraskaDave
11/13/2013 4:46:21 PM
Erin, interesting. Pumpkin/squash pizza. In Europe their pizzas are void of sauce and piled with fruits and vegetables on a pizza crust. It was quite the surprise when my wife and I ordered one while living in Germany during my military years. It tasted great but just wasn't what I expected when I ordered a pizza. I should have known some thing was up when they didn't ask what I wanted on it. We finally did find a more American type pizza place to frequent before too long. One just can't live too long without pizza. In fact tonight is pizza night. (big sigh) However, it's not home made. ***** Have a great pumpkin pizza day.



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