Roasted Pumpkin And Sausage Ricotta Pizza Recipe:-When you make pizza at home, you get to enjoy all the different kinds of seasonal veggies that are in season. A basic pizza may become a seasonal feast with the arrival of harvest vegetables, which offer a wide range of warm, earthy tastes and textures. When you use these products, you not only get to savour the freshest vegetables of the season, but you also help out your local farmers. Plus, you get to taste the height of autumn’s bounty.
Taylor Murray, a chef and food developer, has created the perfect autumnal pizza with roasted pumpkin and sausage. To make it more flavorful and give it a nice chew, roast the sweet pumpkin until it’s slightly caramelised and soft. The combination of smooth pumpkin, savoury Italian sausage and a luscious ricotta base makes for an ideal autumnal feast. Each bite combines the characteristic warmth and flavour of fall, making it more than just a meal—it’s an opportunity to relish the complete spirit of the season.
Roasted Pumpkin And Sausage Ricotta Pizza Recipe
Ingredients
- 4 cups cubed pumpkin (about 1 ½ pounds)
- 2 tablespoons olive oil, divided
- 4 sprigs fresh thyme
- Salt and pepper, to taste
- ½ pound hot Italian sausage
- 1 (16-ounce) ball pizza dough
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 2 cloves garlic, grated
- 6-8 fresh sage leaves, finely chopped
Also read this Cheesy Spaghetti Squash And Ground Turkey Bake Recipe
Directions
- Heat the oven to 400 degrees Fahrenheit.
- Combine the pumpkin chunks with thyme, salt, pepper, and 1 tablespoon of olive oil.
- After 25 to 30 minutes of roasting, spread the pumpkin out on a baking sheet and cook until soft and slightly browned.
- On a rimmed baking sheet, distribute the crumbled sausage. About 10 minutes into baking, the sausage should be gently browned and cooked thoroughly.
- Preheat a pizza oven or raise the oven temperature to 475 degrees Fahrenheit.
- Adjust the thickness of the dough by stretching or rolling it out on a floured surface.
- Mix the ricotta and garlic powder in a small dish. Blend thoroughly.
- Spread the leftover 1 tablespoon of olive oil evenly over the pizza dough.
- Divide the mozzarella among the pizza dough pieces.
- Spread the mozzarella on top, then top with the ricotta-garlic mixture.
- Once the ricotta layer is in place, evenly distribute the roasted pumpkin chunks on top.
- Top the pumpkin with the cooked sausage.
- After the oven is hot, bake the pizza for 12–15 minutes, or until the dough turns golden and the cheese bubbles and softly browns.
- Take the pizza out of the oven and set it aside to cool. Garnish with a little sage. Cut into slices and enjoy while still hot.
Nutrition
- Calories per Serving 829
- Total Fat 43.3 g
- Saturated Fat 18.8 g
- Trans Fat 0.2 g
- Cholesterol 112.1 mg
- Total Carbohydrates 74.3 g
- Dietary Fiber 4.7 g
- Total Sugars 11.5 g
- Sodium 1,518.2 mg
- Protein 37.3 g
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