First, apologies for not including more pictures. It was one of those evenings that I just didn’t think of pictures until it was too late and let’s be honest . . . I was feeling lazy.
This interesting concoction came about because I needed a use for those sweet sugar pumpkins adorning my dining room table. Every year when we buy pumpkins and gourds to decorate our porch and side table, I promise Mark I’ll find a use to them when fall festivities are over. Usually, this doesn’t happen. They rot and those mums I said I would plant in the yard are brown and crunchy by the time I decide to transplant. So this year, since I made that “Bring it!” statement from the last post, I stepped up my game and got creative. Only problem, I was tired and feeling lazy. So I roasted the pumpkins and put them on a pizza. Its my answer to leftovers and randoms in my fridge. I pizzafy it. (Which happens to also mean, “To make fun, to make more enjoyable. To add pizazz to a dull or colorless situation” according to urbandictionary.com – perfect!)
This recipe took a bit longer than a typical pizza recipe because I used roasted pumpkin and caramelized onions (When I see the word caramel anything my mouth starts to water.) So you could roast the pumpkin and caramelize the onions earlier in the day or the day before to cut down on time.
When we were waiting, we made snowmen. I had to break the news to Brooks this week that Georgia doesn’t get snow. Okay, so they do get a little, but not enough for a real snowman. So, to make up for this sad detail, I bought those gel-sticky designs you can put on windows. They were a dollar at Target so I bought one for each boy. They LOVED them.
store bought or homemade pizza dough
goat cheese (I used herb goat cheese and the boys had cotija left over from Sunday’s enchiladas), you could also use feta, brie, or fresh mozzarella
2-3 tbsp olive oil
2 sprigs of rosemary, finely diced
salt and pepper
handful of arugula
Preheat oven to 400. Roll out dough and thoroughly spread the oil on the dough. Sprinkle liberally with salt and the rosemary and top with the pumpkin, onions, and cheese. Cook for 20 to 25 minutes until cheese starts to get oozy and slightly brown. Top with arugula.
2 small sugar pumpkins, seeded, peeled and chopped
2 tsp cumin
Preheat oven to 425. Coat the pumpkin in cumin, salt and olive oil. Place on a sheet pan and roast for 30 to 35 minutes until soft and slightly brown on the edges.
1 large yellow onion, thinly sliced half-moons
5 tbsp olive oil (or more if the onions start to get really brown)
salt and pepper
1 tsp of sugar
Heat oil in a large skillet on medium high while you slice the onions. Cook onions with salt, pepper and sugar for 15 minutes stirring often until they become a rich brown color. Don’t stir them too much or they won’t brown.