Pumpkin Pizza Recipe

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Yield: Serves 2-4

Ingredients

• 2 Tbsp olive oil
• 1 c 3 Tbsp chopped pumpkin or squash, preferably with a well-colored and dry texture
• 1 3/4 c puff pastry (ready-made is fine)
• 1 egg yolk beaten with 1 tsp water (to brush pastry)
• 3/4 c smoked cheddar, grated
• salt and pepper
• 4 sage leaves, chopped finely, plus a few leaves for garnish

Preparation

1. Preheat oven to 425°F.
2. Gently fry pumpkin in olive oil for 5 minutes.
3. On baking paper on a large oven tray, roll out pastry to an approximate 6” x 10” rectangle. With a paring knife, score a 1/2” border, cutting only part way through; brush border with egg. Sprinkle half of the cheese within the border; add pumpkin or squash, season, and sprinkle sage over the top.
4. Bake for 20 minutes; scatter remaining cheese over top and cook an additional 5 minutes. Garnish with fresh sage leaves and serve immediately.

Wines to Pair: A full-bodied California Cabernet Sauvignon  from small producers such as Young Ridge Estate Napa Valley Cabernet Sauvignon or Diamond Creek Vineyards Volcanic Hill Cabernet Sauvignon. Find more recommendations here.

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