September first marks pumpkin pizza season in my house. I remember going to a farm with family a few years back and their food truck was selling pumpkin pizza. Intrigued I knew I had to try it. Once my husband and I arrives home we were craving that same pizza and he gave me the challenge of hoping to recreate it.
Years later and I am still perfecting my own pumpkin pizza but with ALL the fixings. There are so many fall flavors that can compliment the subtly sweet pumpkin base. A truly salty, sweet matchup with creamy and crunchy texture. I just cant get enough!
Alongside this pizza as one of my favorite fall past times, you can also make my sourdough pizza crust. This recipe is a staple in my home for Friday pizza night.
Home made pizzas NEED a very hot oven. Don’t be hesitant to set your temperature between 500 and 550 degrees Fahrenheit.
Ingredients
Equipment
Method
- Start by halving and slicing your onions to caramelize. Add 2 tbsp oil or butter to a skillet and set on medium to low heat. Cover and stir occasionally adding splashes of water if the onions start to dry.
- After the onions have caramelized take 1/4 to 1/2 the amount and place in a blender or jar.
- Add pumpkin, jam, heavy cream, and blend well, adding splashes of water until desired thickness.
- Add crushed red pepper (if desired),garlic powder, and salt to taste.
- Shape room temperature dough and place onto stone or pizza sheet.
- Spread pumpkin base onto pizza or pizzas (good for two pizzas)
- Rip three pieces of prosciutto and spread prosciutto onto pizza.
- Layer cheeses onto pizza.
- Layer caramelized onion onto pizza.
- Baked until golden 12-18 minutes depending on oven temperature.
- While the pizza cooks, crisp the remaining three pieces of prosciutto on a skillet.
- Top with crispy prosciutto and fresh basil