Pumpkin Pizza with Crispy Sage
Ingredients
The pizza dough
-
2 ¼
teaspoons
rapid rise yeast
-
1
cup
warm water
-
1
pinch
sugar
-
3 ½
cups
Gold Medal Better For Bread Flour
-
1
teaspoon
salt
-
1
tablespoon
olive oil
-
as needed
amount
corn meal
The pizza toppings
-
as needed
amount
canola oil for frying sage leaves
-
10
leaves
fresh sage
-
1
cup
pumpkin puree
-
¼
teaspoon
ground nutmeg
-
to taste
amount
salt and black pepper
-
2
cups
shredded Gouda cheese
Instructions
- Combine yeast, warm water, and a pinch of sugar; let sit for 5 minutes.
- Mix flour and salt in a stand mixer until combined.
- Add yeast mixture and olive oil to flour; mix and knead for about 5 minutes.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.
- Fry sage leaves in canola oil until crisp; drain on paper towels and season with salt.
- Preheat oven to 500°F and heat a pizza stone if using.
- Divide dough in half, roll out one piece on a floured surface, and place on a cornmeal-coated peel or pan.
- Mix pumpkin puree, nutmeg, salt, and pepper; spread over dough and top with Gouda cheese.
- Bake pizza for 10-15 minutes until crust is golden and cheese is melted.
- Top with crispy sage leaves, let cool slightly, then slice and serve.
Nutrition Facts (estimated)
Servings
1 pizza (dough makes enough for 2)
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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