Pumpkin is an unususl topping for a pizza, but it is a vegetable and is easy to combine with other vegetables.
Cheese and bacon are good companions and they made there way on the pizza too.
To start the cooking, I've put the washed pumpkin in the oven at 180 C fan for 25 min. That made it a lot easier to cut and get the guts out. It was basically ready to eat, because it was a very small one.
I used a store bought pizza dough and was finally able to open a small jar of pizza sauce I had in storage for a while.
A pink Roscoff onion and 2 homegrown green bell peppers (too late in the year they could not ripen to color) were added to the pumpkin.
I used some fresh mozzarella and grated Emmenthal as the cheeses.
Bake at 220 C for 15 to 20 min.
Ingredients:
1 rectangular 30×40 cm pizza dough
150 ml pizza sauce
1/2 ball mozzarella
1/4 precooked Hokkaido pumpkin
1/2 green bell pepper
1 Roscoff pink onion
35 g Emmenthal grated
Salt, pepper, Italian herbs
