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Pumpkin Pizza with Saged Brown Butter with Walnuts, topped with Pecorino Romano and Sage Chiffonade


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Serves 4 | Prep Time | Cook Time 8-10

Ingredients

1/3 – 1/2 cup Pumpkin slices
4 TB butter
9-10 Sage Leaves
3 oz Shredded Mozzarella
4 oz Grated Pecorino Romano
Cracked Black pepper
Kosher Salt
¼ Cup Broken Walnuts


Cut pumpkin into ¼ inch thick slices then cut into 1 inch chunks.


You will need about 1/3 – 1/2 cup of slices for a 12 inch pizza.


Heat butter or olive oil in a sauté pan and Saute pumpkin until golden brown.


Remove from heat and set aside.


In a small sauce pan, place 4 TB butter and melt over medium heat


Tear 6 large sage leaves into 3 pieces and add to the melted butter.


Continue cooking the butter until it starts to brown.


Remove from heat and add a pinch of Kosher Salt.


Remove the sage leave bits and set aside.


Prepare your crust.


Using a pastry brush, brush sage butter over the crust.


Sprinkle crust with a small amount of Pecorino Romano Cheese


Add your Pumpkin Slices.


Sprinkle with a little shredded Mozzarella and a little more Pecorino.


Add 3 – 4 chiffonade sage leaves and Walnuts then sprinkle with Cracked Black Pepper.


Sprinkle a little more Mozzarella and a little more Pecorino Romano.


Bake Pizza on a preheated stone for 8-10 minutes


Remove from oven, drizzle with sage butter and let set a few minutes before cutting to allow the cheese to set


Pairs Well With


Notes

I love making Pizza... I love Pumpkin ... Not as in Pumpkin Pie, but as in savory Pumpkin Soup and Pumpkin Sauted with browned butter and sage.

Pumpkin, It's not just for Dessert anymore....

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