Maple Sausage Pizza with Pumpkin Dough
Alyssa Larson
Alyssa is a digital marketer by day and a self taught home cook by night who focuses on unique flavor combinations, lives for a great plate of pasta and is willing to experiment with anything in the kitchen. She can almost always be found with a coffee in her hand at a local farmers market!
Embrace Fall with Maple Sausage and Burrata Pizza on a Delicious Pumpkin Pizza Crust
Indulge in the comforting flavors of fall with a Maple Sausage and Burrata Pizza featuring a delightful – and unique! – pumpkin pizza dough. This seasonal recipe combines savory maple sausage with creamy burrata, creating a perfect harmony of textures and tastes. The unique pumpkin dough not only adds a vibrant color but also infuses the crust with a subtle sweetness. To achieve a perfectly crisp crust, we recommend using the Anolon Advanced 13-Inch Pizza Crisper, which ensures even heat distribution and an irresistible golden finish.
This pizza is ideal for a variety of occasions, from casual family dinners to festive gatherings with friends. Serve it as the centerpiece of a cozy fall feast, accompanied by a fresh arugula salad dressed with lemon vinaigrette to balance the richness of the toppings. Whether it’s a game night or a holiday celebration, this autumn-inspired pizza is sure to impress your guests and keep everyone coming back for more.
- Yield:
Makes 2 pizzas
Ingredients
Dough Ingredients:
- 1 cup warm water
- 1 packet rapid rise (instant) yeast (1 packet = 2 ¼ teaspoons)
- 1 Tbsp brown sugar
- 2 Tbsp olive oil
- ½ Tbsp sea salt
- ½ cup pumpkin puree
- 1 tsp cardamom
- 1 tsp nutmeg
- 3 ½ cups all purpose or 00 flour
Sauce Ingredients:
- ½ cup pumpkin puree
- ¼ cup apple cider
- ¼ cup half and half
- Salt and pepper to taste
Toppings:
- 1 lb pork sausage
- 2 Tbsp maple syrup
- Burrata cheese
- Microgreens of choice (or basil, thyme, or rosemary)
Directions
Mix warm water, brown sugar and yeast in a large bowl and stir to combine. Set aside for about 10 minutes until it looks frothy and yeast is activated.
Mix in all other dough ingredients, adding the flour a bit at a time while mixing. You can also use a stand mixer with a dough hook attachment.
(If you use a stand mixer, skip this next step as your dough will already be kneaded.) Once it comes together into a shaggy ball of dough, flour your surface and hand knead the dough until smooth, adding flour as you go when it becomes too sticky.
Coat the dough ball in olive oil and cover bowl with a damp dish cloth to let rise.
When dough has doubled in size (about an hour, depending on the ambient temperature), punch the dough down and fold over back into a ball to help with even rising. Cover and allow to rise another hour.
While dough is rising, prepare the pizza sauce and the sausage topping. Start by browning the pork sausage in a skillet (for example, the Anolon X 12” skillet). Stir in the 2 Tablespoons of maple syrup and continue to cook until browned – then set aside in a bowl to cool.
In the same skillet, add all the sauce ingredients, and cook just long enough to combine them all into a smooth sauce.
When dough is done rising, divide it into two halves. This recipe makes enough dough for two pizzas. You can freeze the other half of the dough until a later time.
Preheat oven to 450 F and lightly coat your Anolon Pizza Crisper pan with a neutral cooking oil.
Work your pizza dough to thin it out into a large circle by pressing the edges out and stretching it.
Top with sauce, pork, and burrata cheese.
Bake in the oven for 20 minutes or until crust is browned and cooked through.
Top with fresh nutmeg, a swirl of maple syrup and fresh microgreens before serving. Enjoy!