Roasted Pumpkin And Sausage Ricotta Pizza Recipe

Making pizza at home allows you to use seasonal vegetables that are abundant during certain seasons. Fall vegetables with warm, earthy flavors and textures can make a simple pizza a seasonal celebration. 

– 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



Heat the oven to 400 F. Mix pumpkin pieces with 1 tablespoon olive oil, salt, pepper, and thyme. 

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Place the pumpkin on a baking sheet and roast for 25–30 minutes until tender and lightly browned. 

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Sprinkle cooked sausage on pumpkin. Put the pizza in the preheated oven and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and lightly browned. 

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Break sausage and place on rimmed baking sheet. Bake sausage for 10 minutes until lightly browned and cooked. 

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Heat the oven to 475 F or make a pizza oven. Roll or stretch the dough to your desired thickness on a floured surface. 

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Mix minced garlic and ricotta in a small bowl. Mix well. Use the remaining 1 tablespoon of olive oil to coat the pizza dough.

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Evenly distribute mozzarella on pizza dough. Dot ricotta-garlic mixture over mozzarella. Place roasted pumpkin pieces evenly on top of the ricotta layer.

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After removing the pizza from the oven, let it cool several minutes. Decorate with sage. Cut and serve hot.

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Butternut Squash And Sweet Potato Tarte Tatin Recipe 

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