Yes! The name says it all. Pumpkin Pie Nutella Pizza, you’ve won my heart, or at least a small portion of it.
The kind folks at Hodgson Mill sent me a care package filled with all natural whole wheat flour, organic corn meal, all natural flour, and yeast, and asked me to create a pizza for their facebook campaign. Of course I agreed.
And just for being readers of Pardon the Dog Hair, they are kindly offering to giveaway a $25 prize pack. If you would like to be entered to win, leave a comment or like this post on facebook.
Last week I was complaining about how I always seem to have a half full can of pumpkin puree in my fridge during the fall. This little brain child was the result of me absolutely refusing to let puree go to waste. Wes was busy at work coming up with a dinner pizza, so I decided a dessert pizza was in order. And with that the Pumpkin Pie Nutella Pizza was born.
This recipe is really so simple, especially if you already have your pizza dough made. I spent ten minutes or so on Saturday afternoon mixing up some whole wheat pizza dough. It is really easy to do and the taste is ten times better than any store bought pizza crust.
Plus it gives you the opportunity to mix in all sorts of stuff into the dough (like cinnamon, allspice, and cloves).
Sorry for the picture quality on that one. By the time my dough was ready there wasn’t an ounce of natural light to be found in the house so I just took a quick shot of the spiced up dough in the dark.
When I was little, a neighbor girl invited me over to her house to have an early Thanksgiving dinner with them. Her grandmother served something called marshmallow surprise which was a mixture of pumpkin puree, sweet potato, and tons of marshmallows. I will never forget it. I hated it. Never in a million years would I have thought that I would come up with a recipe that encouraged people to mix marshmallow fluff and pumpkin, but somehow it happened. I’m so glad it did.
Like everything else I make that has pumpkin in it, I’m addicted to it. Pumpkin pie pizza is no different. You could also easily make this with sweet potato puree if you aren’t a fan of pumpkin.
And while I know this is sweet, I really think it would be a perfect appetite primer before your Thanksgiving feast. You could cut it up into tiny squares and serve it to everyone before supper. Wouldn’t that be precious?
I sure think so.
Reminder! Leave a comment or like this post on facebook to be entered into the giveaway!
|Pumpkin Pie Nutella Pizza||
- For the dough (makes two pizza crusts)
- 1 package active Hodgson Mill yeast
- 1 1/4 cup warm water
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tsp salt
- 2 cups Hodgson Mill Whole Wheat Flour
- 2 cups Hodgson Mill All Natural White Flour (reserve one cup for kneading)
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp cloves
- For the pizza
- 3/4 cup pumpkin puree
- 1/3 cup Nutella, melted
- 2 tbsp half & half
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp all spice
- Dash of ginger
- 1/2 cup chopped pecans
- 1/4 cup chocolate chips
- 4 tbsp marshmallow fluff
- Proof your yeast. Dissolve sugar in luke warm water. Sprinkle in yeast and let sit for ten minutes.
- Stir in olive oil and salt.
- In the bowl of a stand mixer combine 2 cups whole wheat flour, 1 cup white flour, and the liquid mixture. Using the dough attachment, let mix together until a dough forms (about a minute).
- Remove dough from bowl and knead on a floured counter top. Add more flour as needed until a good consistency is reached. Sprinkle in spices while kneading.
- Place dough in a lightly oiled bowl and cover. Let sit for 45 minutes, until dough has doubled. Punch down, then let rise for another 30 minutes. Split dough in half and freeze one batch.
- Preheat oven to 475 degrees. Place pizza stone in oven.
- Roll out pizza dough on a floured surface.
- In a medium sized bowl, combine pumpkin puree, nutella, half & half, brown sugar, cinnamon, cloves, all spice, and ginger. Stir together. Taste and adjust seasoning if necessary.
- Spread pumpkin mixture over top of pizza dough. Sprinkle pecans and chocolate chips on top. Dollop with marshmallow fluff. Bake for 8 to 10 minutes, until crust is slightly brown.