MAPLE/BALSAMIC BAKED PUMPKIN PIZZA WITH CHILI FLAKE AND CUMIN, TOPPED WITH ARUGALA AND ST. AUGER BLUE

 

  • Cooking Time: 8-10
  • Servings: 4
  • Preparation Time:

Backstory

The final entry in the pumpkin pizza feast... My personaly fave.. Creamy blue cheese and maple balsamic pumpkin with peppery arugala... YUM!!!

Ingredients

  • 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
  • Construction equipment:
  • 1 oz Parmagiano-Reggiano
  • 3 oz Mozzarella
  • 3 oz Creamy Gorgonzola (Gorgonzola Dolce) In small chunks
  • 3 oz small Arugala leaves

Directions

  • 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.
  • Prepare Crust.
  • 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.

Categories: Italian  North American  Pizza 
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