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Pumpkin/Porcini Puree Pizza with Red Onion, Crimini and Oyster mushrooms, topped with Italian Fontina and Basil Chiffonade.

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Serves 4-8 | Prep Time | Cook Time 8-10

Why I Love This Recipe

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

Ingredients You'll Need

For Puree:
1/2 cup Vegetable Stock
1 1/2 TB Porcini Powder
1 tsp balsamic Vinegar
1 tsp Marjoram
1 tsp Sage
1tsp Oregano
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
Kosher Salt
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

Questions, Comments & Reviews

Oh, my, this was terrific, even my red-sauce-addicted husband loved it.

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