Wednesday, 22 October 2014

Peter Pumpkin Eater Pizza

Kids can be picky when it comes to eating their vegetables, and a lot of adults’ pumpkin allotment comes only when served up in a pie.  If that’s the case in your household, why not try this pizza on that recalcitrant pumpkin eater.  

Peter Pumpkin Eater Pizza
(adapted from a Martha Stewart recipe)
Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces part-skim mozzarella cheese, grated (about 2 cups)
6 cups roasted fall vegetables, including pumpkin, coarsely cut
1 cup part-skim ricotta cheese
1 tablespoon fresh rosemary leaves, (optional)
Coarse salt and ground pepper

Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.

On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

1 comment:

  1. Pumkin is very delicious and good for our health. I love this pizza. I'll make it for my dinner.
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