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Pumpkin Pizza

With caramelized onions, pumpkin puree and crispy pancetta this pizza is the definition of fall and will have you wanting to eat it year round.
Course Pizza
Cuisine Italian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 slices
Calories 311kcal
Author Ryan Beck

Ingredients

No-Knead Pizza Dough

  • 250 grams all-purpose flour (2 cups)
  • 1 tsp tsp salt
  • ¼ tsp dry active yeast
  • ¾ cup warm water

Pizza

  • 1 tbsp olive oil
  • 2 medium shallots, sliced thin
  • ½ tsp kosher salt
  • 4 cloves garlic, minced
  • 1 tbsp poultry herb blend, chopped (thyme, sage, rosemary)
  • ¾ cup pumpkin puree
  • 2 oz goat cheese
  • ½ cup shredded Parmesan cheese
  • 8 oz fontina cheese, shredded
  • 2 oz diced pancetta
  • Sprinkle of cornmeal

Instructions

No-Knead Pizza Dough

  • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
  • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Pizza

  • Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
  • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
  • Heat oil in a large skillet over medium heat. Add onions and salt and cook, stirring occasionally for 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally for about 30 minutes or until caramelized. Add garlic and herbs, cooking for 30 seconds. Stir in pumpkin puree, goat cheese and Parmesan cheese. Cook until cheese is melted then remove from heat.
  • Heat a small skillet over medium heat, add the pancetta and cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
  • Evenly spread the pumpkin mixture throughout pizza, leaving about ½ inch for crust. Add fontina cheese and pancetta.
  • Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
  • Remove from oven and serve immediately. Garnish with some more herbs if desired.

Notes

  • Use Great Dough: While you can buy some dough from the store, I recommend making this no-knead pizza dough. You just make it the night before and light it rise for 24 hours before using.
  • Spread Sauce Evenly: You will read a variety of opinions on sauce, but I’m a firm believer in lightly spreading the pizza sauce evenly. A sauce should compliment the pizza, but not be the star. This applies to the onions as well which act as a sauce.
  • Use a Pizza Stone: Place the pizza stone in the oven 8″ from the broiler element. Turn the oven to 500°F. You want to place the pizza stone in a cold oven, otherwise it could crack. The pizza stone holds heat which allows you to get a golden brown crust on the bottom.
  • Broil Pizza: Leave the pizza stone in the oven once it reaches 500°F for at least 30 minutes, but preferably an hour. When you are ready to make the pizza turn the broiler on. Transfer the pizza to the stone, baking for 4-5 minutes or until the top is bubbly and the bottom is golden brown.

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 28g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 946mg | Potassium: 47mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4610IU | Vitamin C: 2.8mg | Calcium: 720mg | Iron: 1.7mg