Pizza Pie, that is.
Is there a point where pizza and pie are redundant?
Maybe the point would be at the point of the wedge…..
But then there is Pie Pie….
When you have cooked squash/pumpkin and pizza dough both in your freezer at the same time and it’s also time to think of what’s for supper…….Time for Pumpkin Pizza Pie
Two Great Tastes that Taste Great Together!
PUMPKIN PIZZA PIE
2 rounds of pizza dough, rolled out to 10″
1/2 pound cooked squash
1 can Ro-Tell – drain it and drink the juice or save it for soup…
grated mozzarella or cheddar
grated Romano or Parmesan
Put some oil in a pan. Add the drained Rotel, the squash and a clove or 2 (or 4) of garlic. Any finely diced veg or 2 would do well here now – pepper, onion, celery even a carrot. I had a roasted beet I didn’t think of til it was out of the oven…what a color THAT would have been!
Cook to color, soften. Mash it down,nothing too big, too hard, too lumpy.
Let the mixture cool a bit.
Turn up the oven to 450-500°. Let it be hot.
If you have a lump of cheese, shred it now. Shredded cheese was also on sale, and a name brand, not the store brand stuff. I bought it in spite of the chatter lately about wood pulp et al.in assorted cheese product. This one had potato starch, visible, all over the place potato starch, and plenty of it. Next time I shred my own.
Sprinkle some grated Romano or Parmesan in a little circle in the middle. This is a trick I learned from Ian C. at a wood-fired oven workshop years ago. It makes your first bite extra savory.This doesn’t work on pizzas that aren’t circles to be cut in wedges, although a little extra flavorful cheese underneath almost always works.
Divide the vegetable sauce between the 2 pizzas and spread across the dough.
Sprinkle any fresh seasoning herbs may want now : fresh basil or fresh thyme. Sage, in very small amounts works with the squash. I had some fresh rosemary, and it only took a couple of pinches, minced fine.
Top with the shredded cheese. The cheese should not out weigh the rest of the topping….
Put in a hot oven for 10 minutes and then check. It should be golden brown on top and bottom. If not, put it back in for a couple of more minutes – your oven will not be the same as mine! My oven took about 6 minutes more. If I wanted well-done pizza (don’t laugh, I know people who like things COOKED) keep in in even a few minutes more. Don’t keep it in so long the Fire Department comes over to see what’s in the oven.
Take out of the oven, cool for a minute or two (It helps the cheese set and keeps you from burning yourself). Cut in slices and serve. I froze my leftovers for another day (which was more then one other day, the last one of which was today).
Glorious colors, tomato and pumpkin, two New World vine fruits together!