Fall is my absolute favorite season! I love the beautiful colors, sweater weather, and making and eating all the pumpkin foods! These mini pizzas are not only really cute and pumpkin-shaped but they also have a pumpkin sauce instead of the traditional tomato base. I continued with the fall theme by topping them with butternut squash, caramelized onions, and fresh sage. These pizzas would make great hors d'oeuvres or afternoon snacks!
Pumpkin Pizza
Yield: 6 mini pizzas
What you need:
CookieCutterKingdom’s 4-inch Pumpkin Cookie Cutter
Ingredients:
- 12 oz store-bought or homemade pizza dough
- Flour for dusting
- 7.5 oz (½ standard can) canned pumpkin puree
- 1 tbsp honey
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
- Shredded Gruyère cheese
- Topping ideas: roasted butternut squash, caramelized onions, sage leaves
Directions:
Preheat oven to 450 degrees Fahrenheit and place a baking sheet in the oven.
Lightly flour a work surface and the pizza dough. Use your fingers or a rolling pin to spread the dough so it is as thin as you can make it. If the dough starts shrinking back, let the dough rest for about five minutes before working with it again.
Using the pumpkin cookie cutter, cut out the dough and place them on a piece of parchment paper several inches apart. Carefully take out the hot baking sheet from the oven and place the parchment paper with the pizzas on it. Bake for 6-8 minutes to par-bake the crust.
In a small bowl, combine the pumpkin puree, honey, cinnamon, nutmeg, and salt. Set aside.
Remove the pizzas from the oven. Spread the pumpkin puree on each pizza – this will act as the sauce. Then sprinkle each pizza with desired toppings. Bake for 8-10 minutes, or until cheese is melted and crust is golden brown.
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Celine