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Spiced Pumpkin and Ricotta Pizza
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Pizza stone
  • Mixing bowl
  • Baking sheet

Ingredients
  

  • 1 ball pizza dough (12-14 inches)
  • 1 cup pumpkin puree
  • 2 tablespoons olive oil, divided
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 8 fresh sage leaves
  • Honey for drizzling

Instructions
 

  • Heat the oven to 475°F and place a pizza stone or baking sheet inside to warm.
  • Roll the pizza dough into a 12-14 inch circle on a lightly floured surface.
  • Mix the pumpkin puree with 1 tablespoon olive oil, pumpkin pie spice, and salt in a bowl.
  • Spread the pumpkin mixture evenly over the dough, leaving a small border around the edge.
  • Dot the ricotta cheese across the pumpkin layer, then sprinkle the mozzarella on top.
  • Brush the crust edge with the remaining tablespoon of olive oil.
  • Transfer the pizza to the hot stone or sheet and bake for 12-15 minutes until the crust is golden and the cheese has melted.
  • Remove from the oven, scatter the sage leaves over the top, and drizzle lightly with honey before slicing.

Notes

Use whole milk ricotta for the creamiest texture. If the pumpkin mixture seems thick, stir in a teaspoon of water to help it spread smoothly. Leftovers reheat best in a 350°F oven for a few minutes to keep the crust crisp.
Course: Main Course
Cuisine: American
Equipment: Pizza stone, Mixing bowl, Baking sheet