This a different kind of pizza - no sauce and no gloopy cheese. Divide the dough in 4 to make appetizer-sized pizzas or make 1 large pie for a satisfying vegetarian meal.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 2 pound fresh pumpkin cubes, about 1-inch square
- 2 tablespoon olive oil
- 2 teaspoon olive oil
- 1 medium onion, peeled and sliced 1/4-inch thick
- 1 teaspoon brown sugar
- 1 teaspoon balsamic vinegar
- 1 pound prepared pizza dough
- 1 small handful fresh sage leaves
- 1/4 cup Parmesan cheese
- 1/2 cup ricota
- Pumpkin seed oil for drizzleing (or use additional olive oil)
Preheat oven to 400°. Toss pumpkin cubes with 2 Tbs. olive oil and salt and pepper to taste and spread them out in one layer on a baking sheet. Roast until tender, about 20 minutes. Remove from oven and reserve. Increase oven temperature to 450° and place a baking stone on the center rack. Let stone heat about 20 minutes.
Meanwhile, heat a heavy sauté pan over medium-high heat and add 2 tsp. olive oil. When oil is hot, add sliced onion and stir to coat. Let onion cook, stirring occasionally. Reduce heat as needed to keep onions from burning. When onion begins to brown sprinkle lightly with salt and brown sugar. Continue cooking and stirring every few minutes until onion is deeply browned but not burnt, 20 – 30 minutes. Stir in balsamic vinegar and remove onions from pan.
Sprinkle a pizza peel or flat baking sheet with cornmeal. Roll or stretch dough into a 12 – 14-inch round and place on the peel. Scatter pumpkin and onion over the dough. Sprinkle evenly with sage and Parmesan. Drop ricotta by spoonfuls over the pie. Drizzle very lightly with pumpkin seed oil. Transfer pie to heated baking stone and bake about 15 minutes, or until crust is golden.