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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Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Take all the ingredients in the pumpkin section, and mix on a low heat for 10 minutes

2Preheat oven 350 degrees

3Then empty pot content into a greased 9in round cake pan.

4Pack on the mozzarella, sprinkle the seasoned salt, and drizzle the olive oil atop the pumpkin.

5Place in oven for 30 min or until you get melted, bubbled, slightly browned cheese.

6Slice through the cheese layer and scoop out with a serving spoon. Sprinkle Parmesan to taste.

7Serve with either a spring mix salad or roasted asparagus. A slice of buttered, oven-baked French bread, if desired.