Pumpkin Chorizo Pizza
I was so excited to try this pizza! Since I love all things pumpkin, both savory and sweet, I figured I’d like it. But, I couldn’t imagine how those flavors were going to come together. I tried the sauce before I assembled and froze the pizza, and it blew me away. The smoked paprika in the sauce was delicious!! And, the chorizo…..yum – such a great change-up from regular pepperoni. Since this pizza uses a prebaked crust, it is a snap to throw together after simmering the sauce. It was a specialty gourmet pizza right at home!
Pumpkin Chorizo Pizza
Author/Source:
Heather @ Onceamonthmom.com; adapted from This Mama Cooks
Ingredients:
- 2 Tablespoon olive oil, divided
- 12 oz purchased prebaked pizza crust
- 0.25 cup finely chopped shallots
- 1 clove garlic, minced
- 1 cup pumpkin puree
- 0.25 teaspoon smoked paprika
- 0.125 teaspoon salt
- 1 cup shredded fontina cheese
- 0.25 pound thinly sliced Spanish style chorizo
- 1 Tablespoon chopped fresh sage leaves
Directions:
Brush 1 Tablespoon olive oil over pizza crust. Heat other 1 Tablespoon olive oil in skillet over medium heat. Add shallots and garlic to hot pan and saute for 1 minute. Stir in pumpkin puree, smoked paprika and salt. Cook, stirring often until sauce is thick. Spread sauce over crust. Sprinkle fontina over sauce. Arrange sliced chorizo on top of cheese and sprinkle with fresh sage. Heat oven to 425 degrees. Place pizza directly on oven rack or use cookie sheet. Bake for 12 minutes or until cheese is melted.
Freezing Directions:
Prepare as directed above but do not bake. Wrap pizza well with plastic wrap, then wrap in aluminum foil. Label and freeze. To serve: Thaw. Heat oven to 425 degrees. Place pizza directly on oven rack or on baking sheet. Bake for 12 minutes or until cheese is melted.
Servings: 4
**conversion chart image provided by Erik Spiekermann
