Pumpkin Patch Pizza

An American-inspired Halloween pizza built on a home-baked crust with seasoned pumpkin puree in place of sauce, mozzarella, pepperoni cut into jack-o'-lantern shapes, and red onion. It bakes hot so the crust firms up, the cheese melts, and the pumpkin stays smooth rather than watery.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

• 250 g all-purpose flour plus more for dusting
• 7 g instant yeast
• 5 g granulated sugar
• 6 g fine salt
• 155 ml warm water about 40°C
• 10 ml olive oil plus more for the bowl and pan
• 120 g pumpkin puree
• 1 count garlic clove minced
• 2 g dried oregano
• 1 g black pepper freshly ground
• 0.5 g ground nutmeg
• 5 ml olive oil plus more for the bowl and pan
• 10 g cornmeal for the pan, optional
• 170 g low-moisture mozzarella shredded
• 24 count pepperoni slices cut into small jack-o'-lantern shapes with a knife or cookie cutter
• 60 g red onion thinly sliced

Instructions

1. Preheat the oven to 245°C. Place a baking sheet or pizza pan inside to heat if it fits comfortably. Line another sheet of parchment for assembly if needed. Oven is fully hot and the pan is warming.
2. Make the dough: in a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, then mix until a shaggy dough forms. Knead 4 to 5 minutes until smooth and elastic. If the dough feels sticky, dust lightly with a little flour from the bowl allowance. Dough is smooth, slightly springy, and no dry flour remains.
3. Cover the dough and let it rest 10 minutes while you make the topping. In a small bowl, stir together the pumpkin puree, garlic, oregano, black pepper, and nutmeg. Topping is smooth and spreadable; dough has relaxed.
4. Shape the dough into a 30 to 33 cm round. Set it on parchment or the hot pan. If using the cornmeal, sprinkle it on the pan before the dough. Brush the edge with the remaining olive oil. Dough holds a round shape with a slightly thicker rim.
5. Spread the pumpkin mixture in a thin layer over the dough, leaving a 1 cm border. Scatter the mozzarella evenly over the top, then arrange the pepperoni shapes and red onion on top. Pizza is evenly topped with visible gaps for melting and browning.
6. Bake for 14 to 16 minutes, until the crust is browned on the bottom and the cheese is fully melted and lightly spotted. Let the pizza rest for 2 minutes before slicing. Crust is crisp, cheese is melted, and the center is hot but not wet.
7. Slice and serve immediately. Slices hold together when lifted and the underside is browned.