Pumpkin Pizza with Saged Brown Butter with Walnuts, topped with Pecorino Romano and Sage Chiffonade
INGREDIENTS
  • Cooking Time: 8-10
  • Servings: 4
  • 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
DIRECTIONS
  1. Cut pumpkin into ¼ inch thick slices then cut into 1 inch chunks.
  2. You will need about 1/3 – 1/2 cup of slices for a 12 inch pizza.
  3. Heat butter or olive oil in a sauté pan and Saute pumpkin until golden brown.
  4. Remove from heat and set aside.
  5. In a small sauce pan, place 4 TB butter and melt over medium heat
  6. Tear 6 large sage leaves into 3 pieces and add to the melted butter.
  7. Continue cooking the butter until it starts to brown.
  8. Remove from heat and add a pinch of Kosher Salt.
  9. Remove the sage leave bits and set aside.
  10. Prepare your crust.
  11. Using a pastry brush, brush sage butter over the crust.
  12. Sprinkle crust with a small amount of Pecorino Romano Cheese
  13. Add your Pumpkin Slices.
  14. Sprinkle with a little shredded Mozzarella and a little more Pecorino.
  15. Add 3 – 4 chiffonade sage leaves and Walnuts then sprinkle with Cracked Black Pepper.
  16. Sprinkle a little more Mozzarella and a little more Pecorino Romano.
  17. Bake Pizza on a preheated stone for 8-10 minutes
  18. Remove from oven, drizzle with sage butter and let set a few minutes before cutting to allow the cheese to set
RECIPE BACKSTORY
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....