People get really excited about pumpkin as a flavor. We get excited about pumpkin as a vegetable in our pumpkin ricotta pizza with graham cracker crust.
Place the pumpkin purée in a blender or food processor. Add the milk, cinnamon, nutmeg, allspice and sea salt and blend until smooth. Set aside.
Heat 1 tablespoon of Colavita Olive Oil in a cast iron skillet or frying pan over medium heat. Additionally, heat up your oven to 400° F.
On a floured surface, press out the pizza dough into a round that will fit in your skillet.
Place the dough into the skillet once it is hot. Allow to cook for about 5 minutes.
Using a spatula or metal tongs, flip in the dough to the other side.
Using a spoon, spread the pumpkin filling onto the top of the pizza dough. Dollop some Ricotta cheese evenly over the surface, drizzle with olive oil and sprinkle with sea salt.
Allow to bake on the stove top for 5 minutes. Transfer to the oven and bake for about 5 more minutes, or until the cheese starts to bubble.
Alternately, you can place the skillet in the broiler for about 1-2 minutes, but you must watch it very carefully so it doesn’t burn. The broiler will give the crust some nice toasty-brown spots.
Remove from the oven, drizzle with honey and garnish with fried sage leaves.
Heat 2 tablespoons of Colavita Pure Olive Oil in a small skillet over medium-high heat. Allow the pan to become very hot.
Place some sage leaves in the hot oil. The will begin to fry immediately, turning a dark green color and getting crispy. Using metal tongs, flip them over and fry on the opposite side. Then remove them from the pan. The whole process should take under a minute.
Servings 4