Monday, November 11, 2013

Apple, Brie, and Sausage Pizza on a Pumpkin Crust

Have you ever had a moment where you looked at a recipe and thought "hmmm...this is interesting...different and could it *really* work?".  This was one of those recipes to me when I was searching for a way to use some of my 16 cups of pumpkin puree. read that correctly.  16 cups.  That's enough for EIGHT pumpkin pies and I wasn't about to do that!

When you get over the fact that this is a non-traditional pizza without any sauce and instead think about the ingredients it does have, it starts to make a lot of sense.  Brie and apples aren't anything out of the ordinary.  Sausage is always delicious.  And pumpkin pizza crust?  Just a small departure from pumpkin bread.  Starting to warm up to the concept already, aren't ya? :)

I have to say that I truly fell in love with this pizza.  It has a subtle pumpkin flavor but you can tell it's there by the fun slightly orange color of the dough.  I'm actually starting to formulate a dessert pizza in my head using this crust...

Melty brie.  Need I say more?

Sweet apples and salty sausage meld together to form this unique glaze-like "sauce" on the crust.  And then to finish, instead of arugula I added some fresh sage which left me wanting more with every bite.

It was really quite a delicious Fall treat!  This pizza could make a great Thanksgiving appetizer (cut into smaller rectangular pieces a la Donatos pizza style) or dinner entree.  Please give this one a try.  You won't regret it!

One Year Ago: Spicy Garlic and Ginger Chicken with Green Beans and Smoked Macaroni and Cheese
Two Years Ago: Caramelized Onion Mashed Potatoes
Four Years Ago: Spinach, Sausage and Cheese Manicotti

Apple, Brie, and Sausage Pizza on a Pumpkin Crust


For the Pumpkin Pizza Dough
  • 1 1/2 tsp yeast 
  • 3/4 cups warm water (~110 F), divided 
  • 5 TBSP + 1 tsp brown sugar 
  • 1 TBSP unsalted butter 
  • 1 tsp salt 
  • 3 cups all-purpose flour
  • 3/4 cups pumpkin puree
For the Pizza
  • Corn meal
  • 4 baking apples such as Fuji, Honeycrisp, or Granny Smith
  • 4 oz brie 
  • 2 spicy Italian turkey sausage links, casings removed 
  • 4-6 fresh sage leaves, rubbed and chopped chiffonade
  1. In a small bowl, proof the yeast by combining it with 3/8 cup warm water and brown sugar.  Let sit for about five minutes or until it starts foaming. 
  2. Meanwhile, in a small saucepan, combine butter, salt, and the remaining 3/8 cup water. Heat until the butter melts. Let it cool until warm, but not hot. 
  3. Pour butter mixture into the yeast mixture and then into the bowl of a stand mixer. Mix the pumpkin puree into the yeast and butter mixtures. Then mix in the bread flour. Using the bread hook attachment, mix the dough on speed 2 for 10 minutes. Cover the bowl with a damp kitchen towel and allow the dough to rise in a warm place until doubled, about one hour. 
  4. Preheat oven to 500. Sprinkle some corn meal onto pizza pan.
  5. After dough has risen, flour it and shape into a ball.  Stretch into desired size and shape. Place on prepared pizza pan. Bake for 3-4 minutes and remove from the oven. 
  6. Meanwhile, cook sausage in a skillet over medium heat, crumbling it up using a spatula. Cut apples into thin slices. Layer onto pizza. Next layer slices of brie onto the pizza. Sprinkle with turkey sausage. 
  7. Bake assembled pizza for 10-12 minutes or until bottom of dough is starting to get brown.  
  8. Garnish with fresh sage and serve.
Source: Modified from Eats Well with Others as seen on PreventionRD

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