I told myself I wouldn't get caught up in the pumpkin craze this fall...hmmmm...well...yeah. In my defense, I've been trying to make a conscious effort to use up leftovers and take advantage of a well-stocked freezer. This week I made these chicken, black bean, and sweet potato tacos to use up some leftover tortillas, fresh corn, and sweet potatoes. Tonight's dinner is this carrot soup with feta and quinoa; my feeble attempt to put a dent in the millions of carrots still in my parent's garden.
But yes, back to this incredible pizza. I had some leftover pumpkin puree from last week's pumpkin apple streusel muffins. And the dough was sitting rather forlorn in the back of the fridge - clearly it was just asking to be topped with pumpkin pesto. Clearly. I blame thank How Sweet It Is's Harvest Pizza and Two Pea's Pumpkin Pizza for inspiring this pizza.
The pizza ingredients:
