Pumpkin Chorizo Pizza

Pumpkin Chorizo Pizza at This Mama Cooks! On a Diet - thismamacooks.com

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.

To make a gluten free version, use Udi’s Gluten Free premade pizza crusts. Or you can use my healthy whole wheat pizza dough recipe or premade pizza dough from the store. 

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.

Pumpkin Chorizo Pizza at This Mama Cooks! On a Diet - thismamacooks.com

Pumpkin Chorizo Pizza

Ingredients

  • 2 tablespoons olive oil, divided
  • 12 ounce purchased pizza crust
  • 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.
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: Serves 4 to 6
  • Serving size: 1/4 to 1/6 of pizza

7 thoughts on “Pumpkin Chorizo Pizza

  1. Katherine Martinelli

    Oh wow – what a great idea!!! I love pumpkin and love it in sweet applications but it is so refreshing to see it in such a delicious looking savory recipe!! Pumpkin and chorizo sounds great together. Thanks for linking up at my linky party!!

    Reply
  2. Pingback: Creamy Pumpkin Soup: A Flu-Fighting Food | The Purposed Heart

  3. Nicole

    I’m working on making this soon, but was wondering…

    I bought Chorizo, but it is raw right now. Does the thinly sliced chorizo cook in the oven? Or does it have to be pre-cooked?

    Reply
    1. Anne-Marie Nichols Post author

      Great question, Nicole. First, cook the chorizo sausage on a pan on the stove top until it’s cooked through. (Or you can cook it up on the grill.) Let cool a bit (it’ll be juicy) and then slice it for your pizza.

      Reply

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