Read entire recipe before beginning
For the dough:
1 cup warm water
2 tablespoons sugar
1 package Fleischmann’s pizza crust yeast
1 cup pumpkin puree
3-4 cups bread flour
2 teaspoons salt
Place warm water and sugar in a large mixing bowl and mix until dissolved. Add yeast and place in a warm spot covered with a hand towel. Let sit 10 minutes until yeast becomes foamy. Mix in pumpkin puree. In a separate bowl, add flour and salt and mix well. Gradually add flour to yeast, mixing well. Add enough flour until dough is no longer sticky and is workable.
Turn the dough onto a clean lightly floured surface and knead a few times. Place dough in a lightly oiled (olive oil) bowl, cover with hand towel and set in a warm area until dough doubles in size. About one hour.
Once dough has risen, turn out onto floured surface and cut in half. Shape dough into balls and flatten. Make an outer edge around dough by pressing down with your fingers and flattening the center. Stretch out dough by lifting up and letting the weight pull it down, twisting as you go. If you prefer a thinner crust, roll out your dough with a rolling pin.
5 large, yellow tomatoes (about 5 cups)
3 tablespoons olive oil
1 cup onion, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 tablespoons fresh, thyme leaves
2 teaspoons fresh minced garlic
1/2 cup marsala
1 cup beef stock
1 cup pumpkin puree
1 1/2 tablespoons white balsamic
1/4 teaspoon nutmeg
1 1/2 tablespoons sugar
Shredded, Italian, 5 cheese mixture
Boil some water in a large pot deep enough to cover tomatoes. Cut and x in the bottom of each tomato and drop each in bowling water for 30 seconds. Remove, let cool and peel off skins. Slice tomatoes quarters and scrape out seeds using a small spoon.
Heat olive oil over medium low in a large saute pan and add onion, rosemary and thyme . Cook for about 4-5 minutes. Add garlic and cook until browned. Add Marsala wine, beef stock, balsamic vinegar, sugar, nutmeg and stir. Simmer on low heat and reduce liquid to about half. Add tomatoes and simmer for 20-25 minutes, stirring occasionally. Add the pumpkin and salt to taste. Simmer longer if needed, until thickened. Remove from heat, cover and let rest.
Place dough on a pizza pan or use a deep dish pizza stone if you have one. Bake for 5-7 minutes. Remove from oven and spoon on some sauce. Sprinkle on the Italian 5 cheeses, followed with mozzarella and lastly with Parmesan. Sprinkle on any toppings, if using. Bake at 400 degrees for 20-25 minutes. Remove from oven, sprinkle with fresh thyme and serve.
Portabella, Italian Sausage Topping:
2 tablespoons olive oil
8 ounces, sliced baby Portabella mushrooms
3/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon white balsamic vinegar
1/4 cup beef stock
1 pound, ground, sweet Italian sausage
Heat olive oil over medium low. Add mushrooms and cook 3-4 minutes. Sprinkle on garlic powder, salt and stir. Add white balsamic vinegar and beef stock. Simmer until most liquid is gone. Crumble sausage over the top and cook until browned. Spoon on top of cheeses and bake.
Notes: 1. Depending on tomato ripeness and size you may want to taste test for sugar and salt seasoning. 2. Add chopped cooked pork sausage for a meaty pizza. 3. Serve with your favorite Octoberfest brew.