Ordinary pizza on the left, pumpkin pizza on the right.

I tried something yesterday that I’ve been thinking of for a long time. I’m sure that if I googled it, I’d find millions of people who had already done this, but for me it was new.

When we make pizza, we always make two–we eat one, and put the other in the freezer for a quick mid-week meal. So when we made pizza last night, I decided to make one of them a pumpkin pizza. I figured if it was awful, we could at least eat the other one.

It wasn’t awful.

In fact, it was incredible.

Here’s what I did…

3 1/2 cups cooked winter squash, mashed (I used kabocha squash–you want something with dry flesh so your pizza doesn’t end up too soggy)
1 onion
2 cloves garlic
fresh sage and thyme to taste
1/2 tsp salt
50 g blue cheese
grated edam, mozzarella, or other mild cheese

Chop and sauté the onion and garlic in 2 Tbsp olive oil until the onion are translucent. Add chopped herbs toward the end. Mix into the winter squash along with salt.

Spread this mixture evenly over the rolled-out pizza dough. Crumble the blue cheese and dot it over the surface. Top with grated cheese of your choice and bake as for any other pizza.