• Cooking Time: 8-10
• Servings: 4-6
• 1/3-1/2 cup Pumpkin slices
• 6-8 slices of Pancetta
• 3 oz Smoked Gouda
• 2 oz Shredded Mozzarella
• 1 oz Grated Parmagiano-Reggiano
• Olive oil
• Fennel Pollen

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. In a skillet, fry up your pancetta until the fat renders and it is almost crispy.
4. Remove from skillet and sauté the pumpkin in the pancetta drippings until golden.
5. Remove from heat and Set aside.
6. Grate the Smoked Gouda.
7. Prepare your 12 inch Crust.
8. Brush Crust with Olive oil OR Left over pan drippings from the pancetta and pumpkin.
9. Sprinkle lightly with Parmagiano-Reggiano Cheese.
10. Add Pumpkin and sprinkle with 1/2 the Mozzarella and 1/2 of the Smoked Gouda
11. Break up pancetta a little and place on pizza
12. Sprinkle with remaining Mozzarella.
13. Sprinkle with a little Fennel pollen
14. Cover with remaining Smoked Gouda.
15. Bake on stone for 8-10 minutes.
16. Remove from oven and let set a few minutes before cutting to allow the cheese to set

This was another pizza from the feast; Specifically for the meat eaters in attendance.