- Servings: 4-6
Ingredients:
| 2 Tbsp | Olive Oil, divided |
| 12 oz | Purchased Pizza Crust |
| ¼ cup | Finely Chopped Shallots |
| 1 clove | Garlic, minced |
| ¼ tsp | Dried Red Pepper Flakes |
| 1 cup | Fresh Pumpkin Puree |
| ¼ tsp | Smoked Paprika |
| ⅛ tsp | Salt |
| 1 cup | Cubed Fontina Cheese |
| ¼ lb | Thinly Sliced Spanish Chorizo |
| 1 Tbsp | Chopped Fresh Sage Leaves |
| Additional Olive Oil & Chopped Sage, for garnish, optional |
Directions:
Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust and set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic and pepper flakes to hot pan. Saute for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika and salt.
Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust and scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage. Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese has melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.
