Well, I made it 27 days. You were waiting for me to slip up, weren't you, reader? "She'll never make it!" You declared "31 days is too much! TOO MUCH!" Well raise your hand, put it over your shoulder, and give yourself a pat on the back. Feel better? Good. Now, this blog is late partially because of the extensive research I had to do on this event, and mostly because I had a work event that went late. But no worries. You'll get a double serving of pumpkin today. For now, I'm considering skipping all my obligations on Monday to go get some Pumpkin Pizza at Dock Street Brewery.
Known for their interesting "esoteric" beers and even more original pizzas, Dock Street Brewery offers some of the only things that would ever get me to go to West Philly. On Oct 31st, they will be serving Man Full of Pumpkin Porter (Pumpkin+Porter= Pumter...or Portkin. Either way it sounds awesome) and Pumpkin Pizza! What a perfect way to end your October pumpkin experience!
Can't make it/are scared to go to West Philly? Make your own pumpkin pizza!
Recipe by Right at Home
Total Time : 55 minutes
Prep Time : 10 minutes
Cook Time : 38–40 minutes
Cool Time : 5 minutes
Servings : 4 to 6
ingredients
1 cup plus 3 Tablespoons water, divided
2 Tablespoons olive oil
1 1/2 cups sliced shallots (from 6 small shallots), cut into rings about 1/8-inch thick
One 15-ounce can pumpkin puree
2 Tablespoons cider vinegar
1 Tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Salt to taste
2 Tablespoons maple syrup
1 precooked pizza crust, 10 to 12 inches in diameter
3/4 cup shredded part-skim mozzarella
1/2 cup fresh baby arugula
1/2 cup seedless red grapes, sliced in half
what's this?
directions
step 1
Preheat oven to 450 degrees F.
step 2
In a large, nonstick skillet over low heat add the olive oil and 3 Tablespoons water. Add the shallots and cook, stirring occasionally, until softened and golden, about 20 to 25 minutes.
step 3
Meanwhile, in a medium-size pot over medium heat combine the pumpkin puree, 1 cup water, cider vinegar, rosemary, salt and maple syrup. Bring to a boil, lower the heat to medium-low and cook until heated through and thickened slightly (about 5 to 7 minutes). Set aside to cool.
step 4
Place the pizza crust in the oven directly on the middle rack, top side down. Cook for 3 minutes. Carefully remove the crust. Spread about half of the pumpkin sauce over the top of the pizza crust (save the rest for another pizza or to use as a pasta sauce). Distribute half of the mozzarella cheese over the sauce. Distribute the shallots over the cheese and sprinkle the remaining mozzarella over the shallots. Place the pizza in the oven directly on the oven rack and bake for about 8 to 10 minutes, or until the mozzarella melts.
step 5
Using a large spatula and oven mitts, carefully remove the pizza. Place the pizza on a large cutting board. Sprinkle the arugula and grapes evenly over the pizza. Cut and serve warm.
chef's notes
This recipe makes a double batch of the delicious pumpkin sauce. Save the rest of the sauce in a Ziploc® Brand Container with the Smart Snap™ Seal. It will keep in the refrigerator for up to a week or in the freezer for a month.
If your family makes pizza a lot, investing in a pizza peel and a pizza stone will help you get pizzeria-quality results. A peel is a flat wooden board with a handle that lets you easily slide pizzas into and out of the oven. And a pizza stone is flat piece of unglazed ceramic that rests on the oven rack. You can cook the pizza directly on it for a crisper crust.
variation
Photo by Dock Street Brewery
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