IMAGE ©Brit + Viktor - The Whisked Away Kitchen

Pumpkin Pizza

Name: Pumpkin Pizza
Total time: 1 h
Yield: 6 SERVINGS | 2 slices
Ingredients: 2 lbs homemade or store-bought pizza dough, divided into 2 portions; 3 oz pancetta, diced; 1 tbsp unsalted butter; 1 cup pumpkin (or butternut squash), diced into 1/2 inch cubes; 1/4 tsp freshly grated nutmeg; Kosher salt to taste; 8-10 small sage leaves; 6 oz low moisture mozzarella, torn into pieces; 4 oz gruyere, shredded; 1 oz Parmigiano Reggiano, finely grated; Olive oil for greasing

with Crispy Pancetta and Sage

a dinner recipe

2 lbs	homemade or store-bought pizza dough, divided into 2 portions
3 oz	pancetta, diced
1 tbsp	unsalted butter
1 cup	pumpkin (or butternut squash), diced into 1/2 inch cubes
¼ tsp	freshly grated nutmeg
	Kosher salt to taste
8-10 small	sage leaves
6 oz	low moisture mozzarella, torn into pieces
4 oz	gruyere, shredded
1 oz	Parmigiano Reggiano, finely grated
	Olive oil for greasing

Pumpkin Pizza

with Crispy Pancetta and Sage

a dinner recipe

by Brit + Viktor

WhiskedAwayKitchen.com

She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram @thewhiskedawaykitchen.

This autumn-inspired pizza features a savory blend of pumpkin, pancetta and sage! A dash of nutmeg and a sprinkle of gruyere complement the subtle sweetness of the pumpkin and add a hint of warmth. Perfect for a cozy night in or fall pizza party!

TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H

6 SERVINGS | 2 slices

Preheat oven to 475°F. Allow the oven to preheat for at least 20 minutes.

Place the pancetta in a cold skillet. Turn the heat to medium and cook, stirring occasionally, until the pancetta just begins to crisp up, about 5 minutes. Transfer to a paper towel lined plate using a slotted spoon and set aside.

Melt the butter in the same skillet over medium heat. Add the diced pumpkin and a pinch of salt to the skillet. Cook, stirring occasionally, until the pumpkin is tender and lightly browned, about 10-12 minutes. Sprinkle with freshly grated nutmeg and salt. Stir to combine and set aside.

On a lightly floured surface, form each portion of pizza dough into a disc.

Place the dough on a pan or cast iron skillet greased with olive oil. Use floured hands to stretch each disc into a 12-inch circle. If the dough is too elastic and springs back, cover it and let it rest for 10 minutes before trying again.

Sprinkle the shredded mozzarella and gruyere evenly over both pizzas. Evenly distribute the cooked pumpkin and pancetta over the cheese. Top with the sage leaves. Finish with a sprinkle of finely grated Parmigiano Reggiano.

Bake for 10-15 minutes, or until the crust is lightly golden and the cheese is bubbly and starting to brown.

Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving.

Store leftover pizza in an airtight container in the refrigerator for up to 4 days.

Let the pizza dough come to room temperature before using.

If using a pizza stone, place the stone in the oven while preheating to allow it to heat thoroughly. Prepare the pizzas on parchment paper for easy transfer to the stone.

5.0

nutmeg

whole

Whole nutmeg is a hard ovate seed kernel that is used grated or ground as a warm, slightly sweet spice with a pungent fragrance.

1.7 oz - JAR$6

1.7 oz - REFILL$5

6 oz - REFILL$12

1.7 oz - JAR $6

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