Pumpkin Pizza with Crispy Sage

pumpkinpizza2Lately we’ve been eating healthier in our household. We agreed early on that even though we’re eating healthier, we will NEVER cut pizza out of our lives (instead we’ll just make it work for us). This weekend we really wanted to try something new so we reached back to one of our favorite blogs, two peas and their pod. They ALWAYS make food we love. We adapted the recipe a little to fit into our allotted caloric intake for the day (half of this pizza is only 706 calories – way more pizza for less calories than traditional pizza). Also we used our Megan’s cast iron skillet to cook the pizza in. While eating this pizza we decided that we are exclusively cooking pizzas in cast iron skillets from now. So good. Ok, here’s the recipe adapted from two peas and their pod:


Please note that the measurements are a bit funny for the dough because we halved it. The four should add up to 1.75 cups, we use half semolina flour but you could just use 1.75 cups of regular all-purpose flour.

For the pizza dough:

1.12 teaspoons rapid rise yeast
.5 cup warm water
Pinch of sugar
.874 cups All-purpose Flour
.874 cups semolina flour       **note, the semolina and regular flour should add up to 1.75 cups
1 teaspoon salt
1 tablespoon olive oil
Corn meal-for spreading in cast iron skillet

Pizza Toppings:

olive oil, for frying sage leaves
10 fresh sage leaves

1.5 cup pumpkin puree
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
3.5oz shredded Gouda cheese (use more if you’re not counting calories)

To make the pizza dough:

1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.

2. In the bowl of a stand mixer, add the flour and salt. Mix the ingredients until combined.

3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.

4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

5. While the pizza dough is rising, fry the sage leaves in a little bit of olive oil. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt.

6. After the dough has been allowed to rise for about an hour, press the dough into the skillet bottom and up on the sides a little. When you’re done it should look like a regular pie crust.

7. In a small bowl, mix together pumpkin puree, nutmeg, salt and pepper. Spread pumpkin mixture evenly over pizza dough. Top with Gouda cheese.

8. Place the pizza in the oven. Bake for 20 minutes or until pizza crust is golden and cheese is melted.

9. Remove the pizza from the oven and place crispy sage leaves on top. Let the pizza cool for a few minutes and then cut into slices and serve warm.

Note-this pizza is also great with Gruyere cheese



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