Pumpkin & Smoked Ham Pizza
Sage, Pumpkin Seeds & Mozzarella
There is no way around it. If you want a true Naples, Italy-style pizza you need to have a wood burning oven. If you have a wood oven, this is an essential recipe for making an excellent deep flavored pizza crust. If you don't have a wood oven see the Chef's Note below for techniques using a pizza stone in your home oven. This pizza dough should be made a day ahead so that the flavors develop into more complex tasting dough. Take note that the dough will be very wet at first. The 3 hours "bulk fermentation" process will tighten the dough into a more familiar texture.
Makes 4 each, 10" Pizzas, total time:
- ½ cup pumpkin puree (see Chef's Note)
- ½ cup roasted garlic
- 1 recipe Silver Oak Pizza Dough
- 8 ounces smoked ham, diced small
- 8 ounces mozzarella cheese, shredded
- 12 fresh sage leaves, sliced thin
- 2 tablespoons pumpkin seeds, toasted
- Prepare your wood or home oven and spin the pizza dough to the desired thickness (see Silver Oak Pizza Dough recipe).
- Mix the pumpkin puree and roasted garlic together to make a sauce.
- Spread the pumpkin mixture over the dough and distribute evenly. Sprinkle with ham, mozzarella and sage leaves.
- Bake the pizza.
- Sprinkle with the pumpkin seeds and serve immediately.
In recent years there has been resurgence in heirloom variety pumpkins with names like Cinderella, Fairytale, and Red Kuri. Many of these pumpkins are rich in flavor and color. If you have trouble finding heirloom pumpkins, butternut squash makes a wonderful substitution.
To make pumpkin purée, cut the pumpkin in half, scoop out the seeds, and place the cut side down onto a cookie tray. Bake at 300°F for 2 hours or until tender. Scoop out the flesh and purée in a food processor. Freeze any extra purée for later use in pumpkin pies.