Back before I moved, I had to go through the fridge, freezer and pantry and start using up or throwing away items that wouldn’t make it with us to Helena. I made random meals including my empty the fridge fall stir-fry (that I’ve remade several times) including this pumpkin pizza.
My thought process went something like this — “What do I want for dinner? Let’s see what I need to use up…that lonely pizza crust from Udi’s I’d purchased awhile ago needs to be eaten. Hmm pizza, that sounds good to me! I also found 1 link of chicken sausage, one string cheese, 1/3 can of pumpkin puree and the last few tablespoons of feta in a container. Cheese – check! Protein – got it! Sauce – bingo! And there you have it – sausage pizza with pumpkin sauce and feta.
The combo is unique and every bit as delicious!! This pizza hit the spot – cheesy and salty with a slight acidity from the pumpkin sauce all topped with sauteed greens (I used spinach) and thinly sliced onion. Though I love a good tomato base on a pizza, this pumpkin sauce was a surprisingly nice change from traditional and was the ultimate way to use up ingredients. I will be making a version this again, but this time on purpose!
Sausage Pumpkin Pizza
Ingredients
1 gluten free pizza crust (I used Udi’s pizza crust) or use a homemade crust
1 tsp + 2 tsp olive oil (divided)
1 cooked chicken bratwurst sausage, sliced or crumbled
1/2 cup pumpkin puree (or other winter squash)
1/2 tsp italian seasoning
1/4 tsp dried sage
dash of crushed red pepper
1 to 2 cloves garlic, minced
1/8 tsp sea salt
2- 3 tsp apple cider vinegar
1/4 cup onion, sliced thinly (I used red)
2 cups of leaves of any greens (spinach, kale, collards, chard), washed and roughly chopped
2 Tbsp feta cheese, crumbled (goat cheese would also be good)
1 to 2 oz shredded mozzarella cheese (I used a string cheese)
Directions
1. Preheat oven to 450F (or if using a prepared crust, pre cook according to package directions).
2. In a small bowl, add 2 tsp olive oil, pumpkin puree, herbs, salt, pepper and apple cider vinegar. Set aside.
3. In a medium skillet, heat remaining teaspoon of oil over medium heat. Saute onions for 3-4 minutes. Add sausage and cook for 2 minutes to heat through and add some color. Add greens, stir and remove from heat (will wilt in the oven).
4. Spread pumpkin sauce over the crust. Top with onion-greens mixture and both cheeses. Bake 10-15 minutes until cheese is melted and toppings are warmed. Slice, serve and enjoy!
Serves one (2 if you aren’t that hungry)
Natural Noshing 
Wouldn’t you know it, I had pizza last night as well! TWINSIES! 🙂 I love how you put string cheese on it–so clever, indeed missy.
YAY for being twinkies! Must have pizza on the brain 🙂 well I had one string cheese left and no shredded cheese…I was forced to be resourceful but it worked nicely!
This pizza looks SO good. It is totally making me hungry. My son has a tomato allergy, so I use pumpkin puree to make a faux pizza sauce. Love the combination you used here though. Always nice to have new ideas.
Poor little guy allergic to tomatoes! I can definitely understand and sympathize with food allergies. It sounds like you are doing a great job and are on the right track to help him enjoy foods like pizza! Props to you 🙂 and I am glad I could mix this up a bit for you too!
How gorgeous! I NEED to make this. NEED! You know me and strange pizza combinations… That crust looks really good too! I think I need to start working on a thin crust too.
Gee, I am so jealous of your light. Where DO you get amazing light like this at this time of year? I just want to bathe in it. No, not true. I want to steal it and use it for myself… 😉
In short, what I’m trying to say is my goodness, your pictures are gorgeous! And I am jealous… 😉
I totally thought of you when I came up with this one!!! I love your fun pizza creations and flavor combos – they always inspire me to step out of the box and get a little crazy with my flavors hehe!
My photos?!? Really? Thanks SO much for the compliment but yours are the ones that are flawless and with fabulous light! Coming from you, that’s HUGE – seriously!
And you totally made me laugh out loud with your comment too, you can steal my light any time! I usually bake and cook in the afternoon and/or at night so I have to take photos the following day around lunch…which are usually leftovers this time of year and sometimes they don’t turn out as pretty. The pizza I made two times in a row so I happen to shoot the pics afterwards..
Boy I sure miss the long summer days and the warm light…and the sun, warmth, no snow…
You…. shoot…. leftovers?????
OMG!!! I can’t believe it. How do you manage to get such beautiful and mouthwatering pictures of leftovers?
I am shocked. And I am in awe.
You truly rock, girl!
you are too sweet Sonia!!!! Sometimes my plan doesn’t always work out though, I made a chile rellenos casserole and it was NOT beautiful…I also make some donuts and they looked really dry after I refrigerated them, they were still moist but they didn’t LOOK like it – it’s hit or miss depending on the item or dish 🙂
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