1/2 a medium white pumpkin, deseeded, baked and peeled, liquid in pan discarded
1 cup mozzarella provolone mix, grated
1/2 t oregano
1/2 t salt
1/4 t garlic powder
2 eggs
Preheat the oven to 400oF
Cut a round sheet of parchment to fit a pizza pan.
Puree the cooked pumpkin, and spoon it into a fine strainer and let drain for an hour.
Try to get as much liquid out as possible
Then mix it with the rest of the ingredients and spread onto the prepared pan.
Bake 30-40 mins.(depends on how moist the pumpkin is.
Top with the following sauce and cheeses and bake until melty and golden
Serve
Cut a round sheet of parchment to fit a pizza pan.
Puree the cooked pumpkin, and spoon it into a fine strainer and let drain for an hour.
Try to get as much liquid out as possible
Then mix it with the rest of the ingredients and spread onto the prepared pan.
Bake 30-40 mins.(depends on how moist the pumpkin is.
Top with the following sauce and cheeses and bake until melty and golden
Serve
Black Olive Sauce
1 can Black olives, drained
1/2 cup pitted Kalamata Olives, not drained
1/4 cup EV Olive Oil
1 large Garlic Clove
1/2 t Italian Seasoning
1/2 t salt
Buzz in a blender until silky smooth
Moz, Ricotta and Parm.
Fresh Sage Leaves for garnish
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