A wonderful rustic pumpkin pizza with a light smoky flavor. What better way to celebrate Autumn than by utilizing this truly versatile ingredient.
- 1 1/2 cups smoked pumpkin sauce
- 1 pizza dough (frozen or fresh pizza dough)
- 1 1/2 cups baby arugula
- 3/4 cup cherry tomatoes (halved)
- 1/2 cup Pecarino cheese (shaved)
- 3 tablespoons flour (or cornmeal)
- 2 tablespoons garlic olive oil
Preheat grill for medium heat. Sprinkle half the flour or cornmeal onto large cutting board. Place a softball sized ball of dough on top. Using hands, shape dough into a oblong shape about 9 inches long and 7-8 inches wide. Place dough onto grill and cook one side for 4-5 minutes. Do not cook the other side. Remove pizza crust from grill, place onto cookie sheet and on cooked side, slather on 3/4 cups/180 mL of pumpkin sauce.
Return pizza to grill with uncooked side down. Cook for an additional 7-9 minutes, or until crust begins to brown. Remove pizza from grill and top with 1tablespoon garlic olive oil, arugula, halved cherry tomatoes, and shaved Pecarino cheese. Slice and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||5 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||7 g|