The Unexpected Ingredient To Add To Your Pizza This Fall - Tasting Table

You may be surprised to learn that pumpkin is the plant-based ingredient you should add to your pizza this fall. Pumpkin and pizza aren't a typical combo, but the flavors marry into quite the masterpiece when done right. Serious Eats says the trick to obtaining the best-flavored pizza is to slow roast the pumpkin. Rather than place slices of raw pumpkin on the pizza for baking, the site recommends a roast and mash technique.

Before diving into the roasting method, we must mention that traditional orange pumpkins used for carving at Halloween are not the type of squash used for this pizza. These pumpkins are stringy and don't have much flavor. Instead, Serious Eats recommends kabocha squash (Japanese pumpkin) or sugar pumpkins for their less stringy, more intense, flavorful flesh. 

Toss a quartered pumpkin in olive oil, salt, and pepper, and roast until tender. As the pumpkin slow-roasts, it caramelizes and sweetens as the enzymes in the squash break the starches down into sugar. Scoop the flesh from the pumpkin's skin, add seasonings, and mash to a chunky consistency. Next, sauté the mashed pumpkin with apple to accentuate the flavor and texture and spread the mix onto the crust. Sprinkle the pie with toppings that complement pumpkins, such as fresh torn sage, shallot, pancetta, Gruyère cheese, fontina, or mozzarella (via Chisel and Fork). Bake on a baking sheet or stone until golden brown and bubbly.

Add a little pumpkin to your pizza and enjoy a new kind of pie this fall!

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The Unexpected Ingredient To Add To Your Pizza This Fall - Tasting Table
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