Pumpkin-Chorizo Pizza

Name: Pumpkin-Chorizo Pizza
Total time: 45 min
Yield: 4 serving(s)
Ingredients: Cornmeal, for baking sheet; All-purpose flour, for work surface; 1 lb. prepared pizza dough, at room temperature; 1/4 small pumpkin (about 8 ounces); 6 oz. chorizo, casings removed, torn into small pieces; 1 c. fresh flat-leaf parsley leaves; 1/2 c. thinly sliced red onion; 1 small red chile pepper, sliced, optional; 1 tbsp. thinly sliced lemon zest; 1 tbsp. olive oil; Kosher salt and freshly ground black pepper; 4 oz. Gruyère or extra-sharp Cheddar, coarsely grated (about 1 cup), divided

By Marian Cooper CairnsPublished: Sep 7, 2020

1 Rating

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REN FULLER

Yields:

4 serving(s)

Total Time:

45 mins

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Ingredients

Cornmeal, for baking sheet
All-purpose flour, for work surface
1 lb.
prepared pizza dough, at room temperature
1/4
small pumpkin (about 8 ounces)
6 oz.
chorizo, casings removed, torn into small pieces
1 cup
fresh flat-leaf parsley leaves
1/2 cup
thinly sliced red onion
1
small red chile pepper, sliced, optional
1 Tbsp.
thinly sliced lemon zest
1 Tbsp.
olive oil
Kosher salt and freshly ground black pepper
4 oz.
Gruyère or extra-sharp Cheddar, coarsely grated (about 1 cup), divided

Directions

1. Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured surface, shape pizza dough into a large rectangle and transfer to prepared baking sheet.

2. Peel pumpkin with a vegetable peeler, then shave flesh into thin ribbons to equal 2 cups. Combine pumpkin, chorizo, parsley, onion, chile pepper (if desired), lemon zest, and oil in a bowl. Season with salt and black pepper. Add half of Gruyère and toss to combine.

3. Scatter pumpkin mixture over dough and sprinkle with remaining Gruyère. Bake until crust is deep golden brown and pumpkin is tender, 10 to 15 minutes.

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