Pumpkin Sausage Pizza
Savor the taste of fall with a Pumpkin Sausage Pizza featuring Polidori Mild Italian Sausage. Rich pumpkin sauce meets savory sausage in every slice. This unique seasonal creation combines warm, comforting flavors perfect for a cozy autumn meal.
Made with:
Polidori Mild Italian Links
Polidori Mild Italian Links
25 minutes
10 minutes
35 minutes
Ingredients:
- 1 tbsp unsalted butter
- 5 fresh sage leaves
- 1 cup canned pumpkin puree
- 1 clove garlic minced or pressed
- ¼ cup heavy cream
- 1½ tsp red wine vinegar
- Salt
- ½ cup finely shredded pecorino cheese
- 1 lb Polidori Mild Italian Sausage
- 1 pizza dough pre-made or real dough
Directions:
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel, place the stone in the top third or steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Melt the butter in a medium saucepan over medium heat and add the two whole sage leaves. Cook for 1 to 2 minutes, until the sage begins to curl, then use tongs or a slotted spoon to remove the sage from the butter. Stir in the pumpkin, garlic, cream, vinegar, ⅛ to ¼ teaspoon of the red pepper flakes, a pinch of salt, and ¼ cup of the pecorino. Stir until the sauce is heated through, 2 to 3 minutes. Remove the pan from the heat and set it aside to cool to room temperature.
- Cook the sausage in a small skillet over medium heat, breaking it up with a wooden spoon until it is no longer pink, about 5 minutes. Remove the pan from the heat and transfer the sausage to a paper towel–lined plate to drain.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spoon the cooled sauce onto the dough disk and spread it evenly, leaving a ½-inch border of dough. (You will need ½ to ¾ cup of sauce to cover the dough, but you'll have plenty more if you want a saucier pizza.) Scatter the cooked sausage over the sauce, top with the remaining ¼ cup of pecorino cheese and the remaining ⅛ to ¼ teaspoon of red pepper flakes, and season with a big pinch of salt.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and let it cool for at least 5 minutes, then scatter the sliced sage over top; slice and serve.
More recipes
Polidori Italian Sausage Burgers with Garlicky Spinach
Prep time: 10 mins
Cook time: 20 mins
Polidori Grilled Sausages with Peaches and Pickled Onions
Prep time: 10 mins
Cook time: 10 mins
