Pumpkin, Burrata and Sage Pizza with Butternut Squash Crust
Trader Joe’s had their grand opening in the Lower East Side of Manhattan today - only 3 blocks from my apartment…the closest a grocery store has ever been to my home in the city which is a pretty big deal when you have to walk everywhere. so naturally i was thrilled and went to the grand opening. Couldn’t miss it.
I was in the mood to get creative in the kitchen and decided I’d try something a bit different that incorporated those yummy fall flavors we love so much. Trader Joe’s pulled through with their ginormous selection of autumn treats, sauces, spreads and such. Lo and behold it was in the freezer section that I found my golden ticket to an easy fall-inspired meal: their gluten-free butternut squash pizza crust. With only 7 ingredients (all of which are easy to pronounce) of butternut squash, corn flour, water, cornstarch, potato starch, olive oil and salt, I had to try this.
And then pumpkin came to mind. what can i do with pumpkin? Easy. Pumpkin sauce. Done. i had burrata in my fridge so it made perfect sense to add a touch of creaminess. and for an extra oomph of flavor i topped the pizza off with some fresh sage and a drizzle of maple syrup. guys…...i even surprise myself sometimes. this pizza is amaaazing (if i may say so). but you need to try this for yourself.
ingredients:
Trader joe’s butternut squash pizza crust (in the freezer section)
1 tbsp olive oil
1/3 of a can of crushed tomatoes (i use san marzano tomatoes - pulpa di pomodoro brand)
1/3 of a can of pumpkin puree (found an organic pumpkin puree in tj’s)
1/4 of a yellow onion, diced
1 garlic clove, rough chop or minced
1/3 cup shredded mozzarella
1 round of burrata
fresh sage
100% pure maple syrup
fresh cracked black pepper
instructions:
follow the instructions on the back of the box of pizza crust. i did 11 minutes on one side and then 12 minutes on the flip side.
prepare the sauce by heating a pan with olive oil and saute the onions and garlic till translucent.
add the crushed tomatoes and let cook for a minute, mixing in the onions and garlic.
then add the pumpkin puree and mix thoroughly, letting simmer for an additional 2-3 minutes on low.
once the crust is done baking in the oven (remember to flip the crust) you can add your toppings.
i like to drizzle a bit of olive oil on the crust. then i add the pumpkin-tomato sauce, followed by the shredded mozzarella.
when it comes to the burrata, if you have a good burrata it’s going to ooze out when you cut it. so just spoon that yumminess into little piles all around the pie.
then top off with the sage and pop it in the oven for an additional 4 minutes.
once it’s out, finish off with a drizzle of maple syrup and some freshly cracked black pepper. and enjoy the flavors of fall!
because this will totally get you in the mood…carve a pumpkin.