Tiffany Watts is a mom of two girls, and a passionate foodie. She is the blogger behind Dilesia, and it was born out of passion in wanting to share her love for healthy, fresh and practical meals. She believes in the healing power of real food and has a love for all things natural.
Yesterday, Mike came home from the grocery store with a baking pumpkin. I always make a pumpkin pie from scratch this time of year and I knew he was looking forward to his favorite fall dessert. But his doctor had told him to cut out sugar and I don’t like to tempt him, so I tried to think of another yummy pumpkin dish that I could make for him instead.
I thought, why not surprise Mike with a Pumpkin Pizza Pie? He gave me a similar surprise for my birthday a few months ago, a pizza stone, and I’ve been making homemade pizza on it. He loves how crispy the crust gets! Pumpkin is one of those amazing vegetables that tastes great both sweet and savory. Mike’s crazy about garlic, so I decided to make the pizza with aioli and pesto to make it a surprise for him.
I like to make my own aioli. It’s really quick and easy. Usually I make it a day in advance and store it in the refrigerator. But I didn’t want to spoil Mike’s surprise pumpkin dish, so this time I whipped the aioli while the oven was heating.
• 3/4 cup fresh of sliced pumpkin
• 1/2 cup mayonnaise
• 2 garlic cloves
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 10” pizza dough, room temperature
• 1/4 cup pesto
• 1 cup grated mozzarella cheese
• 2 tablespoons toasted pine nuts
• 2 oz. feta cheese, crumbled
• 1/2 cup arugula (rocket), for garnish
- Divide the pumpkin into quarters and clean all the inside part. Slice 3/4 cup of pumpkin. Lay the slices on a clean paper or a suitable baking sheet and set it aside gently.
- Place the pizza stone you had set aside inside the lower rack on cold oven then increase the temperature of the oven to 400 degrees centigrade. Leave it inside the oven for 30 minutes while it warms up.
- Make the aioli: In a small bowl, mash the garlic and salt until a paste forms. Whisk in the mayonnaise, oil, and lemon juice. Cover the bowl and place it in the refrigerator.
- When the oven is 400 degrees, bake the pumpkin slices for a few minutes and make them soft. Do not remove it from the oven.
- Roll the pizza dough into a 10” circle.• If you are settled for a pizza stone, place the pizza circle on a wooden pizza peel that is liberally dusted with cornmeal. Turn the edges under into a slight rim. The dough set should slide with ease over the pizza peel. The dough will need to be at room temperature, not cold, when it is placed on the pizza stone inside oven.• If you have not settled to use pizza stone, roll the pizza dough into a 10” circle on a baking sheet.
- Spread the pizza dough with the pesto. Sprinkle half of the mozzarella cheese on top.
- Arrange the pumpkin slices on the pizza dough. Sprinkle the remaining mozzarella cheese on top.
- The oven door should now be opened.• Let the back of the pizza have the tip of pizza peel in it. The pizza should slide directly onto the stone so pull the peel towards your direction, making the pizza slide
• Otherwise, place the baking sheet on the center rack in the oven.
- Cook the pizza at 400 degrees for 8-10 minutes.
• Or cook the pizza for 10-12 minutes.
- Take the pizza away from the oven when it is cooked through. Top it with the cheese ingredients like pine nuts cheese. Drizzle the aioli on the pizza. Top it with the arugula leaves. Eat it immediately.
While the Pumpkin Pie Pizza was in the oven, Mike came into the house from working on the yard. The pizza smelled absolutely heavenly! He could hardly wait until it cooled to eat it.
Mike was so happy with the Pumpkin Pie Pizza that he said I can make this instead of pumpkin pie every year from now on. I’m glad I found a way to give him a healthy alternative that doesn’t make him feel like he’s missing out. He wants me to use the rest of the pumpkin tonight to make another pizza!
What pumpkin dishes can you make without using any sugar?