Bachelor in the Kitchen: Homemade Quick and Easy Pumpkin Pizza

Written by Nick -

Pizza is REALLY good. I love all kinds of pizza. I have the “deserted island one food and one album conversation” all the time, and I’m always torn between pizza or burgers (the album is almost always Tom Petty and the Heartbreakers “Full Moon Fever,” just in case you were curious).

Any Friday night, I’m happy to throw a DIGIORNO® in the oven, but sometimes you have to make it a bit more gourmet. Usually that means I add some special cheese to a DiGiorno, or get a TOMBSTONE® Double Top Pizza, maybe a side of ranch for dipping the crust… the simple things. This time I thought it was time to try “homemade” and opted for this Quick Pumpkin Pizza.

I say homemade, but I used pre-made dough from the grocery store. You get all the satisfaction of rolling it out and making a nice thin crust in way less time. Plus, I’m not sure I’m ready for making dough from scratch and I didn’t want to risk any mishaps.

This pizza comes together so easily. The pumpkin, pesto, pine nuts and cheese really make a fantastic flavor combination. The pumpkin sauce is not something you expect in a pizza, but it really tasted great. It’s the perfect fall variety for all pizza lovers. I suggest serving it with a Strawberry and Arugula salad to complete the meal or try it as pizza bites and serve as an appetizer.

I think next time I might even mix my own dough. If you have any simple pizza dough recipes, let me know in the comments box below. Thanks!

Quick Pumpkin Pizza

Ingredients:

• 2 mini (8-inch) prepared pizza crusts
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• 1/2 cup (2 ounces) shredded Gouda or Fontina cheese (plain or smoked)
• 1/2 teaspoon finely chopped fresh garlic
• 4 to 6 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
• 8 teaspoons BUITONI Refrigerated All Natural Pesto with Basil
• 1 tablespoon toasted pine nuts

Directions:

PREHEAT oven to 450° F. Place pizza crusts on baking sheet.

COMBINE pumpkin, Gouda cheese and garlic in a small bowl; mix well. Spread mixture evenly on both pizza crusts, leaving a ½-inch border around edge.

SPRINKLE Parmesan cheese evenly over each pizza, leaving a border of pumpkin mixture showing.

DOT each pizza with one-half teaspoonfuls of pesto, dividing evenly on each pizza. Sprinkle each with pine nuts. Place other topping choices, if desired.

BAKE for 8 to 10 minutes or until cheese begins to bubble and crust starts to lightly brown.

Links:

• Quick Pumpkin Pizza
• Strawberry and Arugula salad
• DIGIORNO®
• TOMBSTONE® Double Top Pizza
• LIBBY’S® 100% Pure Pumpkin
• BUITONI

Related Pumpkin Italian Cuisine:

Cheese Ravioli with Pumpkin Sage Sauce	Pumpkin Spice Panna Cotta