Maple/Balsamic Baked Pumpkin Pizza with Chili Flake and Cumin, topped with Arugala and St. Auger blue
For Pumpkin Preparation:
3/4 cup Cubed Pumpkin
3/4 tsp Red Chili Flake
1/2 tsp Ground Cumin
1 TB Olive Oil
1 TB Maple Syrup
2 tsp Balsamic Vinegar
1 oz Parmagiano-Reggiano
3 oz Mozzarella
3 oz Creamy Gorgonzola (Gorgonzola Dolce) In small chunks
3 oz small Arugala leaves
Toss pumpkin with Chili Flake, Cumin, Olive oil, Maple syrup and Balsamic.
Bake on a sheet pan in a 400 degree oven for about 20 minutes – Until Softened
Remove from oven and set aside – Reserve any pan juices for later.
Brush Crust with any Pan juices from Baked Pumpkin, Compensate with extra olive oil if needed.
Sprinkle with Parmagiano-Reggiano
Scatter pumpkin over crust
Sprinkle with 2 oz of the Mozzarella.
Dot with small chunks of Blue Cheese
Bake Pizza for 5 minutes on a preheated stone.
Remove and cover with Arugala and Sprinkle with remaining Mozzarella
Return to oven and bake an additional 4 minutes.
Remove from oven and let set a few minutes before cutting to allow the cheese to set.
Pairs Well With
The final entry in the pumpkin pizza feast... My personaly fave.. Creamy blue cheese and maple balsamic pumpkin with peppery arugala... YUM!!!