Send off summer and welcome fall with these two great pizza recipes to represent the converging seasons.
After ignoring my garden for the past month, I was thrilled (and surprised) to find a bounty of sweet, cherry tomatoes over the weekend. So with basil still in the garden and a ball of fresh mozzarella in the fridge, I decided pizza would be a fitting send-off for my last tomato harvest of the season. I pan-roasted the tomatoes with some shallots, garlic, a few small bell peppers, (from the garden too), spread it on pizza dough with a sprinkling of Romano, mozzarella and fresh basil.
Already in fall mode, I made a pumpkin pizza too. I roasted pumpkin with some cane syrup (maple or honey would work too) peeled it, put it atop the dough, sprinkled with an unbelievably delicious cheese from Kerrygold called Ivernia (a piquant Cheddar, the label said), dabbed with some pesto from the freezer and sprinkled some garlic sun-dried tomatoes (from a jar from Costco actually). Good eats! Here are the recipes. (PS I made my own dough, but the balls of dough you can get in the deli section of most supermarkets are good too-much better than the pre-baked crusts).
—Jill Melton, Relish Editor
An easy-to-toss-together pizza that is simplicity itself in ingredients, but complex as can be in flavor.
An autumnal pizza takes an unexpected turn for the tasty when pizza is added to the list of toppings.