Pumpkin Pizza

🥘 Ingredients

Sauce

• pumpkin puree (1 can; or 12 oz thawed frozen winter squash puree)
  15 oz
• Parmesan cheese (grated; pecorino also works)
  1/2 c
• garlic (minced — skip if using garlic naan)
  2 cloves
• smoked paprika (or regular paprika)
  3/4 tsp
• ground cumin
  1/2 tsp
• ground nutmeg
  1/4 tsp
• salt
  1/4 tsp
• black pepper
  1/4 tsp

Toppings & glaze

• Brussels sprouts
  12 oz
• extra-virgin olive oil
  1 tbsp
• balsamic vinegar
  1/2 c
• light brown sugar (firmly packed)
  2 tsp

Assemble & cook (preferred)

• naan (Trader Joe's works well; garlic naan lets you skip the minced garlic in the sauce)
  4
• goat cheese (crumbled, ~1 oz)
  4 tbsp
• hazelnuts (chopped, ~1 oz)
  4 tbsp

🍳 Cookware

• small bowl
• food processor
• knife
• small saucepan
• skillet
• oven
• baking sheets

Sauce

1. 1

   In a small bowl , combine pumpkin puree , Parmesan cheese , garlic , smoked paprika , ground cumin , ground nutmeg , salt , and black pepper . Stir until well combined. Set aside.

   pumpkin puree: 15 oz (1 can; or 12 oz thawed frozen winter squash puree), Parmesan cheese: 1/2 c (grated; pecorino also works), garlic: 2 cloves (minced — skip if using garlic naan), smoked paprika: 3/4 tsp (or regular paprika), ground cumin: 1/2 tsp, ground nutmeg: 1/4 tsp, salt: 1/4 tsp, black pepper: 1/4 tsp

Toppings & glaze

1. 1

   Trim stems from Brussels sprouts . Shred in a food processor with the shredding disk, or halve and thinly slice with a knife . Toss with extra-virgin olive oil .

   Brussels sprouts: 12 oz, extra-virgin olive oil: 1 tbsp
2. 2

   In a small saucepan , combine balsamic vinegar and light brown sugar . Simmer over medium heat until syrupy and reduced to about 2 tablespoons, about ⏱️ 6 minutes . Set aside.

   balsamic vinegar: 1/2 c, light brown sugar: 2 tsp (firmly packed)

Assemble & cook (preferred)

1. 1

   Prep all components first, then assemble and toast one pizza at a time as you eat.
2. 2

   Spread the squash/pumpkin sauce over each naan , leaving about a 1/2-inch border. Top with the shredded Brussels sprouts, goat cheese , and hazelnuts .

   naan: 4 (Trader Joe's works well; garlic naan lets you skip the minced garlic in the sauce), goat cheese: 4 tbsp (crumbled, ~1 oz), hazelnuts: 4 tbsp (chopped, ~1 oz)
3. 3

   Heat a skillet over medium-low heat. Add one assembled flatbread, cover, and cook with no added oil until the bottom is toasty and the toppings are warm. Repeat for the remaining flatbreads. Drizzle with the balsamic glaze to serve.

Oven option (printed method)

1. 1

   Preheat the oven to 400°F. Line two baking sheets with parchment or foil. Assemble all four flatbreads on the sheets.
2. 2

   Bake until the crust is golden and the cheese begins to melt, about ⏱️ 10 minutes . Drizzle with the balsamic glaze to serve.
3. 📝

   Annotated from *The Runner's World Vegetarian Cookbook*. See [transcription review #12](https://github.com/Levison/cookbook/issues/12).