Recipes

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