The
first pumpkin pizza was dressed with the Libby's pumpkin that had
added plain hummus. Heavy cream was used to thin the pumpkin
and hummus so it could spread. Then spinach was applied and the
pizza was topped with the regular cheese that is used at market.
I had purchased fresh country bulk sausage at market and added
fennel, crushed fresh garlic, added some oregano and salt and
pepper. That mixture was applied in small pieces not cooked.
I also had purchased some pecans at market in the morning and they
were roasted in the deck oven, and then ground up. The ground
up roasted pecans were applied after the bake, along with a swirl of
the good home made mozzarella stracciatella from La Bella
Marketplace. The mozzarella stracciatella was applied with a
plastic pastry bag. Those combinations of dressings were very
good on the pumpkin crust.
The
second pumpkin pizza was dressed with the regular cheese and sauce
that is used at market. The sauce was applied in a spiral
pattern. Hormel Rosa Grande pepperoni was used. Fresh
basil was cut on the pumpkin pizza after the bake. Those
dressings were also very tasty.
For other interations of pumpkin pie
pizza this is the thread on the pizza making forum where they were
done. http://www.pizzamaking.com/forum/index.php?topic=39722.0
Thanks Peter (Pete-zza) for all of your
help in converting and figuring out formulations!
Norma
