Sweet Pumpkin Pizza

So, I hope that everyone had a cool and costumed Halloween! Can you believe that it’s November already? It’s going to be 2013 before we know it, which honestly kind of scares me. But, today is World Vegan Day! I think it is pretty awesome that we have the holiday, so have a happy one. :) Also, back to Halloween, last night I answered the door to trick-or-treaters as a witch! *cackle* While my nephew was a little soldier who was not amused by all of the pictures that we were taking together.

I remember telling you that I was going to share what I ended up carving into my pumpkin, but I’m really bummed about it. I carved a pretty scary face with sharp teeth into a rather large pumpkin and set it outside for the night; but when we brought the pumpkins back in, we thought that they’d be fine on the floor. Turns out, dogs like pumpkin. Who knew? So while I was watching an episode of Castle, Duchess (the basset hound) decided to chew off all of the teeth. Oy. I didn’t get a picture of it before hand, so I’m kind of sad. Oh well!

Also, because it is World Vegan Day, I feel that celebrating with something sweet is absolutely appropriate. This time, I’ve taken pizza and put a little twist on it, making it into some sort of elaborate pumpkin pie type of dessert; that isn’t actually elaborate at all. I hate to say it because it’s kind of embarrassing, but I may have eaten this entire thing throughout last night (as dinner) when handing out candy. O_O Oops. BUT, that should tell you how delicious it is.

This pizza has a thin layer of pumpkin on top of a slightly sweetened crust, with swirls of peanut butter sauce and chocolate, along with some crunchy chopped pecans. If that doesn’t sound fabulous, I’m not sure if you’re in the right place. :D

One Year Ago: Pumpkin Chili Empanadas

Sweet Pumpkin Pizza

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Cook time: 

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Serves: 6 (1 Slice Per Person)

A twist on your regular pizza pie, with a subtly sweet crust, pumpkin, chocolate and more.
Ingredients
Crust
  • 1 Tbsp. Active Yeast
  • ½ C. Warm Water
  • 1½ Tbsp. Agave Nectar
  • 2 Tbsp. Olive Oil
  • 1 tsp. Vanilla Extract
  • 1½ C. Unbleached All-Purpose Flour
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • Cornmeal for dusting
Crust Glaze
  • 1 Tbsp. Maple Syrup
  • ¼ tsp. Ground Cinnamon
Pumpkin Spread
  • ¾ C. Pure Pumpkin Puree
  • ¼ C. Maple Syrup
  • 1 tsp. Vanilla Extract
  • ¾ tsp. Ground Cinnamon
  • Pinch of Salt
Peanut Butter Sauce
  • 2 Tbsp. Creamy Peanut Butter
  • 2 Tbsp. Non-dairy Milk
  • 1 tsp. Vanilla Extract
  • 1 tsp. Maple Syrup
Toppings
  • ⅓ Cup Chopped Pecans
  • Vegan Chocolate Syrup
Instructions
  1. Mix the yeast with the lukewarm water until the yeast is dissolved, and stir in agave nectar. Let it stand for 10 minutes.
  2. Mix in the olive oil and vanilla in with the yeast water. Combine the flour, cinnamon and salt, then add the wet mixture to the flour. Knead dough until it is stretchy; if it is very sticky, add more flour. Crumbly and dry? Add a little water.
  3. Roll dough into a ball and let sit in an oil coated bowl for 30 minutes. While that is rising, preheat the oven to 425°F.
  4. After it has nearly double in size, roll the dough out to ¼-3/8" thick over cornmeal (this prevents sticking to the pan/baking stone). Let the dough sit for 5 more minutes to rise slightly, then stir together the maple syrup and cinnamon and brush a light coating onto the crust.
  5. Bake the crust for 5 minutes. In the meantime stir the pumpkin, maple syrup, vanilla extract, ground cinnamon and salt together in a small bowl.
  6. Once the crust is done baking take it out spread the pumpkin mixture thinly over the crust, and top with the pecans. Bake in the oven for an addition 10-15 minutes, or until the outer crust is golden.
  7. While the pizza is baking, melt together the peanut butter with the non-dairy milk, vanilla extract and maple syrup in a small pan over medium heat. Whisk together everything until it becomes a sauce and lower the heat to nearly off.
  8. When the flatbread is done baking, and has cooled (wait 5-10 minutes), drizzle the peanut butter sauce over the top, along with the chocolate syrup (maybe some powdered sugar, too?) and serve.

Obviously, this can be customized pretty easily with whatever sweet toppings you want to add. Maybe some dried cranberries? Slices of apple? The sky is the limit! :D

15 Comments

Filed under Holidays, Sweet Recipes

15 Responses to Sweet Pumpkin Pizza

  1. Sorry to hear about your pumpkin’s untimely passing, but on the plus side, Duchess got some beta carotene into her diet! Our pumpkins got eaten by deer or raccoons… I guess it’s going around this year! ;) The sweet pumpkin pizza sounds marvelous!

  2. Love your creative use of pumpkin. I can find many uses for your peanut butter sauce.

  3. What a great way to use pumpkin! Looks delicious!

  4. I absolutely love dessert-type pizzas, especially when pumpkin is involved! And I totally know what you mean about time just passing by – we’ll be celebrating New Years before you know it!

    • Jackie @ Vegan Yack Attack!

      I agree about the dessert-type pizzas, it’s almost like a pazookie but lighter (and sometimes much better ;)).

  5. I love this idea! I can totally see why it didn’t last long- I don’t think it would last over here either! Oh, and your nephew is adorable! :-)

  6. I love pizza, I just going to put that out there!!!! You probably already figured that out, since I always share that on FB LOL! Your pizza is unique, and seriously looks delicious:-) Hugs, Terra

  7. Brilliant! I never think to make dessert pizzas in the first place, and certainly nothing so perfectly seasonal and delicious as a pumpkin-flavored rendition. Halloween was canceled this year due to the storm, so I may just need to make up for it by enjoying a pumpkin pizza instead.

  8. This is awesome!! pumpkin and chocolate.. i am there! I had planned to make a dessert Pizza. but then ran out of steam by the end of October:)
    you make a really pretty witch! my dog will eat anything that is left on the floor if he has not been told to stay away from it. :)

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