Pumpkin/Porcini Puree Pizza with Red Onion, Crimini and Oyster mushrooms, topped with Italian Fontina and Basil Chiffonade.
1/2 cup Vegetable Stock
1 1/2 TB Porcini Powder
1 tsp balsamic Vinegar
1 tsp Marjoram
1 tsp Sage
1/2 tsp Smoked Paprika
1/4 tsp Mace
1/4 tsp Coriander
2 Garlic Cloved, Minced fine or Crushed
3/4 cup baked pumpkin flesh
Topping: (This is per 12 inch pizza; double these amounts for 2 pizzas)
3 oz Crimini Mushrooms (Sliced)
3 oz Oyster Mushrooms (sliced)
3 Oz Italian Fontina; Shredded
2 oz Mozzarella
Several thin slices of Red Cipollini onion (that’s the Flat Red Onions)
1 oz Parmagiano-Reggiano
10 Leaves of Basil; Chiffonade
Optional: 1 tsp Red Pepper Flake
Heat vegetable stock in a small saucepan over medium heat.
Add Balsamic and Porcini Powder along with herbs, spices and garlic
Once heated well, remove from heat and add pumpkin.
Use a stick blender to puree the mixture together into a thick paste.
Set aside to cook and prepare your crust
Spread about 3-4 TB of the mixture on the crust as you would Tomato sauce.
Sprinkle with 1/2 the Parmagiano-Reggiano
Lay out your sliced onions
Sprinkle with a 1/2 Mozzarella and 1/2 the Fontina
Add the Mushrooms and optional red pepper flake
Sprinkle with remaining Mozzarella and remaining Fontina
Sprinkle with remaining Parmagiano-Reggiano
Bake for 8-10 minutes on a preheated stone
Remove from Stone and sprinkle with Chiffonade Basil
Let pizza rest a few minutes before cutting to allow the cheese to set
Pairs Well With
I hosted a pumpkin pizza feast at my apartment one Sunday. This was one of the resulting Pizzas... Seemed to be the Favorite of the crowd.
The Puree from this recipe makes enough for 2 12 inch pizzas