Pumpkin puree for sauce? Pumpkin pulp as a topping? Can that really taste good?
Yes. I’m always surprised when sweet-savory combinations work so well. I’m not sure why I always forget this little culinary truism, but I’m always pleasantly reminded.
Pumpkin as a topping, and a sauce that’s part pumpkin, part marina is oh so sweet, and it gets an herb-y fresh kick from our good friend parsley. I mean, really good. If you live pumpkin, you really should try this pairing.
1 t honey or agave nectar
1/4 of a yeast packet
1/4 + 3 T whole wheat flour
1 T rolled oats
1 t cornmeal
Seasonings: garlic, basil, oregano
2 T slice pumpkin pulp
1 T tomato sauce
1 T pumpkin puree
3 T fresh, shredded Mozzarella
Crushed red pepper
-In a bowl, dissolve sweetener and yeast in 2.5 T hot water. Let stand for about five minutes.
-Add flour and salt to the yeast mixture and stir ’til a soft dough forms. Turn out on a lightly floured surface and knead until smooth and elastic.
-Place in bowl coated with cooking spray, turning to coat the top. Let rise ’til double in size, about 30 minutes.
-Punch down and work in seasonings. Roll into a circle or square shape. Place on lightly greased cookie sheet. Bake for about 8 minutes. Remove from oven and begin topping process.
-In a small dish, mix the 1 T marinara and 1 T pumpkin puree to make the suance. Rub sauce evenly over the dough in a thin layer, and then sprinkle cheese on, too. Arrange pumpkin pulp evenly on top. Sprinkle parsley on top.
-Place back in oven for about 5 more minutes or until cheese is bubbly. Slice and serve warm.