Pumpkin Chorizo Pizza

Now that you have cooked and pureed your pumpkin, Chef Kristina Vanni has created this unique and easy-to-make pizza dish perfect for fall football parties or family pizza night.

This is also a great recipe to make when you have leftover pumpkin puree and chorizo (from making my chorizo stuffing) after Thanksgiving.

Pumpkin-Chorizo Pizza

Serves 4-6

Ingredients:

• 2 tablespoons olive oil, divided
• 12 ounce purchased pizza crust (or use my healthy whole wheat pizza dough recipe)
• 1/4 cup finely chopped shallots
• 1 clove garlic, minced
• 1/4 teaspoon dried red pepper flakes
• 1 cup fresh pumpkin puree
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1 cup cubed fontina cheese
• 1/4 pound thinly sliced Spanish chorizo
• 1 tablespoon chopped fresh sage leaves
• Additional olive oil and chopped sage for garnish (optional)

Directions:

1. Heat oven to 425 degrees. 
2. Brush 1 tablespoon olive oil over crust and set aside. 
3. Heat remaining tablespoon olive oil in a skillet over medium heat. 
4. Add shallots, garlic, and pepper flakes to hot pan. 
5. Sauté for 1 minute, stirring constantly. 
6. Stir in pumpkin puree, smoked paprika, and salt.
7. Cook, stirring, until sauce is thickened and hot. 
8. Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.
9. Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted. 
10. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Connect with Chef Kristina

For more of Kristina’s recipes, cooking tips and culinary adventures visit her blog The Daily Dish.  She can also be found on Facebook or @BetterRecipes on Twitter.   

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Posted on October 5, 2011 in Recipes,Thanksgiving and tagged as party food, pumpkin

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