Pumpkin Ricotta Pizza with Sage
A sumptuous vegetarian pizza combining creamy pumpkin, rich ricotta, and aromatic sage for the perfect fall meal.
Equipment
- 1 Pizza stone preheated
- 1 Mixing Bowl medium size
- 1 Baking Sheet lined with parchment paper
Ingredients
Pizza Base
- 1 pizza dough ball
Toppings
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 10 fresh sage leaves
- 1/2 cup mozzarella cheese shredded
Instructions
Preparation
- If using canned pumpkin, ensure it is pure with no added spices. For homemade purée, roast a small pumpkin until tender and blend until smooth.
- Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or baking sheet lined with parchment paper.
- In a bowl, combine pumpkin purée, ricotta cheese, parmesan, olive oil, salt, pepper, and nutmeg. Mix well until smooth.
- Spread the pumpkin and ricotta mixture evenly over the dough. Top with fresh sage leaves and mozzarella cheese.
Serving
- Bake the pizza in a preheated 425°F oven for 15-20 minutes until the crust is golden and the cheese is bubbly. Let cool slightly before slicing and serving.
Storage
- Allow leftover pizza to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: For a crisp crust, preheat your baking sheet. Use fresh sage for optimal flavor. Allow the pizza to rest before slicing.
Ingredient Substitutions: Try using goat cheese for added tang. Substitute dried sage if fresh is unavailable.
How to Serve: Pair with a fresh seasonal salad or a light soup.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the pumpkin mixture ahead of time and store in the fridge until ready to use.
Ingredient Substitutions: Try using goat cheese for added tang. Substitute dried sage if fresh is unavailable.
How to Serve: Pair with a fresh seasonal salad or a light soup.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the pumpkin mixture ahead of time and store in the fridge until ready to use.