I only used half of one of the Long Island Cheese pumpkins I got from Two Acre Farm in Sunday’s soup, so I went ahead and roasted the rest. It’s been sitting in the fridge waiting for something. Today was that something: a pumpkin pie! No, not the sweet custardy thing you cram down right before your Thanksgiving nap (drool….), but a pumpkin pizza!
So, for this week’s pie, it made an appearance. i still can’t bring myself to make sweet pumpkin stuff yet, despite a couple of freezes and rain this afternoon. So sticking with savory for the pumpkin pizza. While this probably wasn’t as inspired as the sausage and chard pizza from last week, it was still pretty durn good. The sesame oil in particular was a great addition!
- Neapolian crust
- Brick cheese
- Roasted pumpkin (Two Acre Farm)
- Sliced Garlic (Hole in the Woods Farm)
- Red Onion
- Nabuka Scallions (Hole in the Woods Farm)
- a dusting of Chile Powder
- a drizzle of sesame oil
It also appears that I can control the weather. This was the second time using our new Gozney Roccbox, and once again it rained. the pizza really turned out beautifully, though photograping it by the light of the cheap old LED bulbs in the porch lights didn’t do it justice…
The sesame oil really gave a nice, unexpected nutty/smoky pairing with the pumpkin. The flavors worked quite well, though I think it may have been a bit dry. It needed a sauce of some sort, but I’m not sure what would have worked with the flavor profile I was working with. Certainly not whipped cream! Maybe just a bechamel….
but pretty… It was definitely pretty!