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Grilling
Recipes
Pizza
Pumpkin and Pancetta Pizza
Pumpkin and Pancetta Pizza
Courtesy of Bull Outdoor Products
Makes
2 - 4 servings
Prep Time
20 - 50 minutes
Cook Time
30 - 60 minutes
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Print Recipe
Ingredients:
1 sm Pie pumpkin, about 2 lbs
(DO NOT use a jack-o-lantern pumpkin)
2 t + 1 T Olive oil
1/2 t Ground cumin
1/4 t Cayenne pepper
1/4 t +1/4 t Sea salt
1 ball Prepared pizza dough, room temperature
Flour, for rolling
Cornmeal, for dusting
1/2 C 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 Blue Rhino Razor 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 teaspoons olive oil, spices, and 1/4 teaspoon 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.
Razor: 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 tablespoon of olive oil and 1/4 teaspoon 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.
Razor: 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.
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