Roasted fairytale pumpkin, crispy roasted sage leaves, hazelnuts, homemade jalapeño honey glaze, shaved parmesan cheese
1 ball pizza dough
flour for dusting
semolina flour for pizza stone
salt & pepper
1 segment from a fairytale pumpkin (we used a little less than ¼ of the pumpkin, cutting along the ridges—of course a regular sugar pumpkin will work too, but the fairytale ones are fun if you can't find them!)
a couple sprigs of fresh sage leaves
small hunk of Parmesan cheese, shaved
handful of hazelnuts, roughly chopped
1/3 cup honey
½ jalapeño pepper
Preheat your oven to 400° F. Scrape out the seeds and pulp from your pumpkin segment. I recommend saving the seeds to toast later. Cover a baking sheet with foil and place the pumpkin in it, cut side up.
Sprinkle your pumpkin with salt & pepper and place a sprig of sage leaves inside the cavity. Roast until the flesh is fork tender, about 45 minutes. When it’s finished, let it cool before removing the skin and cutting the flesh into thin slices.
Meanwhile, prepare the jalapeño honey by adding the honey and pepper to a small food processor or blender, and pureeing until smooth.
Once the pumpkin is out of the oven, you can increase the temperature to 550° F and prepare your dough using the instructions on the right of this page.
After you’ve pre-baked the dough, brush it with olive oil and cover it with the thin slices of pumpkin. Next, brush the pumpkin with the jalapeño honey and add the hazelnuts, parmesan shavings and finally a handful of fresh sage leaves*.
Put the pizza in the oven and let it bake until the cheese has melted and the crust is a nice golden brown. Then take it out and it’s ready to enjoy!
*As an alternative, you could lightly fry up the sage leaves in some oil (don't forget to let them crisp up on some paper towels afterwards), and then add them once the pizza comes out of the oven!