Crispy Sage and Pumpkin in One Pizza

The recipe is all natural and healthy. It is good for 2 and is easy to make within 15 minutes. This pizza recipe made by two peas and their pod is a thin crust dish is topped with pumpkin, nutmeg, Gouda Cheese and crispy sage.


Ingredients:

 

For the pizza dough:


2 1/4 teaspoons rapid rise yeast

1 cup warm water

Pinch of sugar

3 1/2 cups Gold Medal Better For Bread Flour

1 teaspoon salt

1 tablespoon olive oil

Corn meal-for spreading on pizza peel


Pizza Toppings:


Canola oil, for frying sage leaves

10 fresh sage leaves


1 cup pumpkin puree

1/4 teaspoon ground nutmeg

Salt and black pepper, to taste

2 cups shredded Gouda cheese


Directions:

To make the pizza dough:


1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.


2. In the bowl of a stand mixer, add the flour and salt. Mix the ingredients until combined.


3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.


4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.


5. While the pizza dough is rising, fry the sage leaves. Heat 1-inch canola oil in a small pan over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt.


6. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.


7. Cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. You can refrigerate or freeze the other half of the dough or make 2 pizzas, if you wish. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.


8. In a small bowl, mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over pizza dough. Top with Gouda cheese.


9. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.


10. Remove the pizza from the oven and place crispy sage leaves on top. Let the pizza cool for a few minutes and then cut into slices and serve warm.


Note-this pizza is also great with Gruyere cheese.


Posted by Diane Araga, on March 16, 2013 at 7:00 AM