Pumpkin & Broccoli Pizza
with Bacon & Gouda By Tiegh an of Half B aked Harvest
Servings: 2 10-inch Pizzas Ingredients: For Cheddar Pumpkin Sauce: ½ cup pumpkin purée (canned or fresh) 1 teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon pepper ¼ cup water 1 tablespoon olive oil ½ cup (2 ounces) sharp Wisconsin Cheddar Cheese, shredded
For Pizza: 4 slices thick-cut bacon 1 large or 2 small heads broccoli, chopped 1 pound prepared pizza dough 2 cups (8 ounces) Wisconsin Gouda Cheese, shredded
Directions: Preheat oven to 500°F. Prepare Chipotle Cheddar Pumpkin Sauce. In small bowl, whisk together pumpkin purée, chili powder, smoked paprika, onion powder, salt, pepper, water, olive oil and shredded Cheddar. Cut bacon into small chunks and cook in large skillet until almost crispy, about 7 minutes. Remove bacon and drain on paper towels. Divide pizza dough in half with pastry cutter or knife. Drizzle 2 baking sheets with 1-2 tablespoons olive oil. Roll each dough ball out just a little into flattened disk. Place dough on pan and use hands to gently tug, pull and push pizza dough into your desired shape. Spread pumpkin sauce over both pizzas. Top pizzas evenly with 1 1/2 cups Gouda, broccoli and bacon. Top with remaining Gouda. Bake each pizza for 15-20 minutes. Rotate pans after 8 minutes. Allow pizza to cool 5 minutes. Slice and serve. • Print Recipe