Finished grilled pizza on a wood serving plate.

Pumpkin and Pancetta Pizza

Name: Pumpkin and Pancetta Pizza
Prep time: 50 min
Cook time: 1 h
Yield: 2-4 Servings
Cuisine: Pizza
Ingredients: 1 sm Pie Pumpkin, about 2 lbs (DO NOT use a jack-o-lantern pumpkin); 2 tsp + 1 tbsp Olive Oil; 1/2 tsp Ground Cumin; 1/4 tsp Cayenne Pepper; 1/4 tsp +1/4 tsp Sea Salt; 1 ball Prepared Pizza Dough, room temperature; Flour, for rolling; Cornmeal, for dusting; 1/2 cup Whole Milk Mozzarella (get the good stuff); 6 oz Pancetta, cooked and chopped; 12 Fresh sage leaves; Optional Extras:; Grilling grid; Pizza Stone; Pizza Peel

Courtesy of Bull Outdoor Products

Makes: 2 - 4 servings
Prep Time: 20 - 50 minutes
Cook Time: 30 - 60 minutes

Ingredients:

1 sm Pie Pumpkin, about 2 lbs (DO NOT use a jack-o-lantern pumpkin)
2 tsp + 1 tbsp Olive Oil
1/2 tsp Ground Cumin
1/4 tsp Cayenne Pepper
1/4 tsp +1/4 tsp Sea Salt
1 ball Prepared Pizza Dough, room temperature
Flour, for rolling
Cornmeal, for dusting
1/2 cup Whole Milk Mozzarella (get the good stuff)
6 oz Pancetta, cooked and chopped
12 Fresh sage leaves

Optional Extras:

Grilling Grid
Pizza Stone
Pizza Peel

Directions:

Preheat grill or a griddle to medium heat.
Clean cooking grates. Brush with olive oil.
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 tsp olive oil, spices, and 1/4 tsp salt until slices are well-coated.
Place on grill 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.
Grill: Adjust grill to high heat and indirect cooking.
Griddle: Heat surface to high, at least 450°F to 500°F.
Grill: Place pizza stone over non-lit burners 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.
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 tbsp of olive oil and 1/4 tsp of salt into the ricotta.
Spread evenly over the pizza dough leaving a 1/2 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.
Grill: Transfer pizza to the hot stone and close the grill cover for about 8 to 12 minutes or until crust is golden brown and blistered. No peeking for at least the first 8 minutes.
Griddle: Place pizza on the cooking surface for 12-18 minutes or until crust is golden brown and blistered.
Remove from grill, slice, serve, and enjoy.