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Fueled Friday - Pumpkin Pizza Pie

Now that we own a pizza shop its been a lot of fun trying out some new recipes for specials. Well if you know me you know I LOVE pumpkin...not pumpkin spice lattes...but the real deal pumpkin puree. At home I almost never use canned pumpkin, but for testing recipes in the shop I used canned pumpkin because its more consistent than homemade. If you use homemade pumpkin puree you just need to be sure that you're mixture is on the thicker side. If your puree has too much water the pizza crust will become soggy.

Pumpkin Pizza Pie
pizza dough
1 1/2 c mozarella
1/4 c whole milk ricotta
3 tbsp pesto
1/4 c pumpkin puree
1/4 c baby spinach
spicy sausage (optional)

-preheat oven to 425F
-roll out your pizza dough
-spread a thin layer of pesto on the pizza dough
-spread the pumpkin over the pesto
-layer on the mozzarella, spinach and sausage and dollup on the ricotta
-bake for about 15 min until cheese is bubbly and slightly brown and the crust has crisped up on the bottom

If you don't h…

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