My Grilled Pizza: The Pumpkin Sauce


As unorthodox as it may sound, this pizza tastes really yummilicious. I initially got this idea when I saw a post from my feed; the post featured a pumpkin pizza in Italy. I immediately went nuts. I thought pumpkin pizza is just for Halloween, and to put it on a permanent menu makes it sounds so intriguing. I knew that I need to try it somehow or rather.

I went about my usual crazy research and experiments. I tried with many types of pumpkin or squash but couldn't come terms with the texture as well as the taste. Until recently, one of my Instagrammers posted a Japanese Kabocha soup. It was at that exact lightbulb moment when I realized that this is it as I was reading his description. Unlike most squashes or pumpkins, Kabocha has a much sweeter taste. Here is his post:

I went again deep into research and found out that SeriousEats used the same type of pumpkin for their "Best Pumpkin Pizza" and this pizza is inspired by them. I omitted the apples tho. I am not a fan of putting fruits onto my pizza, period. I mean, I did try and it is really not for my palate. Remember my pineapple and pizza rant? Lol! You can add apples as desired. I am not gonna judge, as different people has different tastebuds and preferences. Well, let's save that debate for another day and get started with the recipe.

Ingredients:

Inspired by SeriousEats

(Make 2 grilled pizzas)

  • Pumpkin Sauce:

  • Kabocha Pumpkin, 1/4

  • Olive Oil, 1 TBSP

  • Black Pepper, Pinch

  • Sea Salt, Pinch

  • Pure Honey, 2 TBSP Adjust To Preference

  • Cinnamon Powder, Pinch

  • Nutmeg Freshly Grated, Pinch

  • Ginger Powder, Pinch

  • All Spice Powder, Pinch

  • Ground Cloves, Pinch

  • Ground Mace, Pinch

  • Pizza:

  • Grilled Pizza Dough, 3 Dough Balls

  • Sesame Oil, For Brushing

  • Unsalted Butter, 1 TBSP

  • Dried Sage, Pinch

  • Low Moisture Mozzarella Freshly Shredded, 1/2 Cup

  • Gruyere Freshly Shredded, 1/4 Cup

  • Parmigiano Reggiano Freshly Grated, 2 TBSP

  • Green Onions, A Handful

  • Pure Honey, A Few Drizzle

Equipment:

  • Griddle / Grill Oven

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "My Grilled Pizza Journey and Beyond" page for more information.

  2. Please visit my "Grilled Pizza Dough" page for the recipe.

  3. Prepare pumpkin sauce.

  4. Preheat oven to 160 degree celsius or 325 fahrenheit.

  5. Slice 1/4 of the pumpkin and set aside.

  6. Place the 3/4 pumpkin onto a parchment paper lined baking tray.

  7. Brush with olive oil.

  8. Season well with salt and pepper making sure the pumpkin is coated well.

  9. Bake for 45 mins or until the pumpkin is fork tender.

  10. Remove from oven.

  11. Carefully, as the pumpkin is piping hot, scrape the flesh onto a large mixing bowl with a large spoon. You can eat or discard the seeds as desired.

  12. Add in all the remaining ingredients in a mixing bowl.

  13. Mix to combine well. Mix, mix, mix.

  14. It should be in a puree consistency after mixing.

  15. Give the pumpkin sauce a final seasoning of salt and pepper.

  16. *At this point, you can taste and adjust the seasoning as well as the sweetness.*

  17. Set aside until ready to use.

  18. Prepare the pizza.

  19. Dice the remaining 1/4 pumpkin into small cubes.

  20. In a skillet over medium heat, add in butter.

  21. As soon as butter start to melt, add in pumpkin.

  22. Saute until the pumpkin are almost caramelized with a slight brownish in color.

  23. Stir in the dried sage.

  24. Season with salt and pepper.

  25. Stir to combine well.

  26. Remove from heat and set aside.

  27. Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.

  28. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*

  29. In a griddle over medium heat, gently place in the dough oiled side down.

  30. Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.

  31. Brush the top with more sesame oil.

  32. Grill until almost charred.

  33. Flip the dough.

  34. Spread a thin layer of the pumpkin sauce onto the pizza, follow by the sauted pumpkin.

  35. Add the low-moisture mozzarella and gruyere onto the sauce, distributing them evenly.

  36. Lastly, sprinkle the parmigiano over the top.

  37. Immediately cover the griddle to generate steam so that the cheese will melt.

  38. As soon as the cheese melts and bottom is charred, remove the cover.

  39. Remove the pizza from heat and transfer onto a serving plate.

  40. Immediately, using a pair of scissors, cut the green onion over the top.

  41. Finally, drizzle some more honey over the top in a spiral motion.

  42. Repeat the steps for the remaining pizzas.

  43. Slice and serve immediately.

#pizza #grilledpizza #pumpkin

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