This easy pumpkin pizza makes a great appetizer, or dinner if you add a salad. It's also kid tested for Halloween! Use any kind of dough you like: plain, whole wheat, or gluten free.
What you need
1 pound pizza dough
4 tablespoons Tessemae’s Lemon Garlic
1 cup pure pumpkin puree
2 tablespoons Tessemae’s Slow Roasted Garlic
1 Apple, cored and thinly sliced
8 ounces Gouda cheese, grated
¼ cup fresh sage leaves
What to do
- Heat your oven to 450. Cut the dough into 2 pieces. Place the pieces on a large rimmed baking sheet and drizzle with 2 tablespoons of the Lemon Garlic; roll around to coat. One at a time, pull and stretch each piece until it is thin. If the dough is snapping back, wait a few minutes between stretching to let the dough relax. Arrange the stretched dough on the baking sheet.
- In a small bowl, mix the pumpkin puree with the Slow Roasted Garlic and season with salt and pepper. Spread the pumpkin between the dough. Top with apple slices, cheese, and the sage leaves. Drizzle with the remaining Lemon Garlic. Season all over with salt and pepper.
- Bake until the crust is crisp and the cheese is bubbly and browned, about 15 minutes.