Finished grilled pizza on a wood serving plate.

Pumpkin and Pancetta Pizza

Name: Pumpkin and Pancetta Pizza Recipe
Prep time: 50 min
Cook time: 1 h
Yield: 2-4 Servings
Cuisine: Pizza
Ingredients: 2 lb Pie Pumpkin (DO NOT use a jack-o-lantern pumpkin); 2 tsp + 1 tbsp Olive Oil; 1/2 tsp Ground Cumin; 1/4 tsp Cayenne Pepper; 1/4 tsp + 1/4 tsp Sea Salt; 1 ball Prepared Pizza Dough, room temperature; Flour, for rolling; Cornmeal, for dusting; 1/2 cup Whole Milk Mozzarella (get the good stuff); 6 oz Pancetta, cooked and chopped; 12 Fresh sage leaves; Additional Items:; Grilling grid; Pizza Stone (if using a grill); Pizza Peel

Courtesy of Bull Outdoor Products

Makes: 2 - 4 servings
Prep Time: 20 - 50 minutes
Cook Time: 30 - 60 minutes

Ingredients:

Pie Pumpkin (DO NOT use a jack-o-lantern pumpkin)
Olive Oil
Olive Oil (Additional)
Ground Cumin
Cayenne Pepper
Sea Salt
Sea Salt (Additional)
Prepared Pizza Dough, room temperature
Whole Milk Mozzarella (get the good stuff)
Pancetta, cooked and chopped
Fresh Sage Leaves
Flour, for rolling
Cornmeal, for dusting

Additional Items:

• Grilling Grid
• Pizza Stone
• Pizza Peel

Directions:

Preheat grill or a griddle to medium heat.
Clean cooking grates. Brush with olive oil.
Slice pumpkin in half and scoop out the seeds; reserve if you want to roast them.
Slice pumpkin into 1-inch slices and toss with 2 tsp olive oil, spices, and 1/4 tsp salt until slices are well-coated.
Place on grill and cook for 20 minutes, tuning once halfway through cooking.
Remove and when cool enough to handle cut away the skin trying to keep strips intact.
Grill: Adjust grill to high heat and indirect cooking.
Griddle: Heat surface to high, at least 450℉ to 500℉.
Grill: Place pizza stone over non-lit burners and heat the stone to at least 450℉ to 500℉. It will take some time to get it that hot, so don’t get too far ahead of yourself.
Roll out your dough on a lightly floured surface to a desired size and thickness (no wider than your peel).
Sprinkle your peel with cornmeal and transfer the rolled dough onto the peel.
Stir the remaining tbsp of olive oil and 1/4 tsp of salt into the ricotta.
Spread evenly over the pizza dough leaving a 1/2 to 1-inch border.
Sprinkle with cooked and chopped pancetta, and the arrange pumpkin slices. Top with the sage leaves so every slice get one or two.
Grill: Transfer pizza to the hot stone and close the grill cover for about 8 to 12 minutes or until crust is golden brown and blistered. No peeking for at least the first 8 minutes.
Griddle: Place pizza on the cooking surface for 12-18 minutes or until crust is golden brown and blistered.
Remove from grill, slice, serve, and enjoy.