Crustless Pumpkin Pizza

Tiffany Bannworth

By
@MissAnubis

I made this the first year I was married, during a pumpkin frenzy we were in. We loved it. I now make it for our kids.


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Prep:

15 Min

Cook:

40 Min

Ingredients

PUMPKIN

1 can(s)
pumpkin, canned or cooked
1 Tbsp
parmesan cheese, grated
2 tsp
italian seasoning
2 Tbsp
chicken bouillon granules
1/2 stick
butter, unsalted
1/2 c
heavy cream
2 pinch
ground cayenne pepper
1 Tbsp
cooking sherry

TOPPING

16 oz
mozzarella cheese
1 dash(es)
seasoned salt
1
garlic flavored olive oil

Directions Step-By-Step

1
Take all the ingredients in the pumpkin section, and mix on a low heat for 10 minutes
2
Preheat oven 350 degrees
3
Then empty pot content into a greased 9in round cake pan.
4
Pack on the mozzarella, sprinkle the seasoned salt, and drizzle the olive oil atop the pumpkin.
5
Place in oven for 30 min or until you get melted, bubbled, slightly browned cheese.
6
Slice through the cheese layer and scoop out with a serving spoon. Sprinkle Parmesan to taste.
7
Serve with either a spring mix salad or roasted asparagus. A slice of buttered, oven-baked French bread, if desired.