I know you’re saying “ugh, another pizza recipe”‘ and I totally get it. HOWEVER, this pizza is the perfect seasonal pizza. The pancetta is the perfect salty pork deliciousness without bringing the sweet and smoky with it that bacon does.
- 1 small pie pumpkin, about 2 pounds (do not use a jack-o-lantern pumpkin)
- 2 teaspoons olive oil + 1 tablespoon
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon sea salt + ¼ teaspoon
- 1 ball prepared pizza dough, room temperature
- Flour, for rolling
- Cornmeal, for dusting
- ½ cup whole milk mozzarella (get the good stuff)
- 6 ounces pancetta, cooked and chopped
- 12 fresh sage leaves
- Optional Extras:
- Grilling grid
- Pizza stone
- Pizza peel
- Set grilling grid over clean grates and preheat for direct cooking over medium heat. Slice pumpkin in half and scoop out the seeds; reserve if you want to roast them. Slice pumpkin into 1-inch slices and toss with 2 teaspoons olive oil, spices, and 1'4 teaspoon salt until slices are well-coated. Place on grill/grid and cook for 20 minutes, tuning once halfway through cooking. Remove and when cool enough to handle cut away the skin trying to keep strips intact.
- Crank up grill for high indirect heat. Set pizza stone so it’s not over the flame and heat the stone to at least 450°F to 500°F. It will take some time to get it that hot, so don’t get too far ahead of yourself. (You can also cook this directly on a well-oiled grate).
- While the grill is heating, Roll out your dough on a lightly floured surface to a desired size and thickness (no wider than your peel). Sprinkle your peel with cornmeal and transfer the rolled dough onto the peel. Stir the remaining tablespoon of olive oil and ¼ teaspoon of salt into the ricotta. Spread evenly over the pizza dough leaving a ½- to 1-inch border. Sprinkle with cooked and chopped pancetta, and the arrange pumpkin slices. Top with the sage leaves so every slice get one or two.
- Transfer pizza to the hot stone and close the grill cover for about 8 to 12 minutes (depending how hot your grill is) or until crust is golden brown and blistered. No peeking for at least the first 8 minutes. Remove from grill, slice, serve, and enjoy.
Cheers and Happy Grilling!