Monday October 7th, 2013
Hey love!
No use fixin' it if it ain't broke! I'm keeping with the pumpkin theme. Even though we were underwhelmed with the pumpkin risotto, let's give this autumn gastronomic staple a second chance. This week's recipe: pumpkin pizza. After hours of scouring Food & Wine mag, Bon Appetite, Pinterest and various food blogs I STILL couldn't find an appealing pumpkin pizza recipe. Below is a completely made up recipe, feel free to adjust quantities as you see fit. From my limited pizza making experience I find less is more regarding toppings. I believe we're savvy enough to pull this off on our own, so here goes:
INGREDIENTS:
1 pumpkin
10 sage leaves
2 tbsp + 2 tsp olive oil
salt
Pizza dough (store bought, bummed from an Italian restaurant, homemade gets you extra credit)
1 tbsp cornmeal
Olive oil
Gruyere
Thinly sliced red onion
- Seed pumpkin and cut into 1 inch slices. Place in baking dish, skin side down, with about 1/4 inch of water. Roast at 400 degrees for 30 minutes or until cooked through. Let cool, peel and dice into cubes.
- Wash and thoroughly dry sage. Heat 2 tbsp olive oil in a pan. To test oil, fry a sage leaf for about 5 seconds on each side. Drain on paper towel. Once cooled, it should be bright green, crispy with no brown. If it is then you know the oil is the right temperature. If there is browning lower the heat, if it's not crispy up the heat. Once you have the right temperature, fry remaining sage, drain and salt.
- Crank oven to 450 degrees. Sprinkle cornmeal onto baking sheet. Roll out dough to 1/4 inch thickness and place on baking sheet. Scatter cheese, roasted pumpkin and red onion onto crust. Drizzle with olive oil. Bake until golden, about 25 minutes.
- Garnish with crispy sage and bon appetite!
http://beeradvocate.com/beer/style/72
Fingers crossed this recipe turns out well!
Oh, and sorry this wasn't posted last night. David and I went to the new Salamander resort in Middleburg (which is so pretty!) and nine hours, one game of Monopoly and three bottles of wine later I was in no state blog. We must go next time your home!
Xox,
Your seeeester from another miiiiister
This pumpkin pizza definitely hit the mark! The sage added a really nice earthy flavor that reminded me of Thanksgiving:)
In the name of time saving I bought store pizza dough... Thin crust it was like a flat bread! Definitely recommend it!
As far as alterations, I just added homemade pesto because we have BASIL TREES and stock piles of pesto! I also added goat cheese for fun!
I enlisted Landey to cut and peel the pumpkin (it was a little guy which made it easier) then thinly sliced little pumpkin half moons to roast!
No bitterness! And less prep time! All and all amazing:)
P.S. I've heard Salamander is lovely!
xoxo
YSFAM :)
October 12th, 2013
Gooood morning!
Pat on the back to us! We made this on Thursday and it was delicious! Very flatbread-like, substantial yet sophisticated (if I do say so myself!). I didn't have any cornmeal to put on the pan to keep the dough from sticking, so I skipped that step. Rookie mistake. Otherwise it was quite yummy and paired well with the Shipyard Pumpkin Ale...that was pretty much dessert itself! I highly recommend it! Our beer guy said to buy as much as we can because the brewery only uses fresh pumpkin which they mash and add to the fermentation process giving it its strong, slightly sweet pumpkin flavor. Because the beer is seasonal it's only on the shelves for a few weeks.
I can't wait to see what you select for us for this coming week!
Miss you!
LYLAS (<--- hahaha, we were such lame adolescents)
Amanda
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