Fall Pizza with Pumpkin and Pancetta
A cozy fall pizza recipe with spiced pumpkin puree, crispy pancetta, and melty cheese. Sweet, savory, and perfect for autumn pizza nights!
Servings: 1 pizza
Cost: $10.00
Equipment
- 1 pizza oven (see notes for home oven instructions)
Ingredients
- ⅓ cup canned pumpkin puree (see recipe notes for spiced mix)
- 1 teaspoon maple syrup
- 1/4 teaspoon pumpkin pie spice
- 1 pizza dough 280 - 200 ounces for 12-inch pizza.
- ⅓ cup fresh mozzarella (you can use shredded too, we just like the fresh texture better after it's cooked)
- ¼ cup goat cheese
- 4 ounces cooked pancetta pieces (Be sure it's precooked. See notes for details.)
- 1 tablespoon roasted pumpkin seeds
- 10 whole fried sage leaves
Makes: 12inch round
Instructions
Preparation
- Make the Base - Start by mixing the pumpkin puree with the pumpkin pie spice and maple syrup. We use 1/4 to 1/3 cup of puree per pizza, depending on the size of the pizza.
- Fry Pancetta - Place a cast iron skillet, or similar pan, over medium heat and add a small amount of olive oil. Place the pancetta in the pan and stir until crispy (about 8 minutes).
- Fry Sage - Place butter in a small pan and allow to simmer. Add the whole sage leaves and fry them for 3 - 4 minutes or until crispy. Save the flavored butter to finish over your favorite grilled foods. It's best to do this a day off.
To Make the Pizza
- Preheat Oven: Prepare your pizza oven and get the pizza stone to 700 – 750 degrees Fahrenheit using propane or wood.
- Build the Pizza: Lightly dust a cutting board with flour and form the dough into a 12-inch round. Coat the base with the pumpkin puree mix using a pastry brush or spoon within a 1/2 inch of the rim. Then evenly layer small chunks of mozzarella cheese, small chunks of the goat cheese, and pancetta.
- Cook Pizza: Launch the pizza into the pizza oven. Using a turning peel, rotate the pizza every 20 seconds until the pizza is cooked through. This can take up to 2 minutes. If using a grill, follow our guide on how to grill pizza.
- Remove and Serve: Remove pizza, add a pinch of finishing salt, and top pizza with the fried sage crumbles and roasted pumpkin seeds. Slice and serve
Notes
Fall Pumpkin Pizza Preparation Notes:
Pumpkin Puree Spice Mix: Take 1/3 cup canned pumpkin puree and mix 1 teaspoon of maple syrup (or honey) and 1/4 teaspoon pumpkin pie spice. Stir to combine. This is the base "sauce" of the pizza. Feel free to make adjustments to your preference.
Pancetta: Pancetta usually comes raw in 4-ounce containers from the grocery store. Place a large (10-inch) skillet over medium heat. Coat with olive oil and then add the pancetta. Stir to brown until done, about 6 minutes.
Nutrition
Calories: 1759kcal | Carbohydrates: 197g | Protein: 66g | Fat: 80g | Saturated Fat: 32g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 4038mg | Potassium: 493mg | Fiber: 9g | Sugar: 28g | Vitamin A: 13591IU | Vitamin C: 4mg | Calcium: 324mg | Iron: 14mg
