Pumpkin Cheddar Pesto Pizza

  • Yield: 6 servings


1 (3-pound) pie pumpkin, cut into slices
Maple syrup
Pizza dough for a 14-inch pizza
Kerrygold Ivernia or cheddar cheese
Sun-dried tomatoes


  1. Preheat oven to 450F.
  2. Place pumpkin slices in on a baking sheet and roast 30 minutes or until browned. Drizzle with syrup and continue roasting 10 minutes. Let cool and remove peel.
  3. Roll and stretch pizza dough into a rough 14-inch round. Place pumpkin on dough, dab with pesto and top with cheese and tomatoes. Bake 10 minutes or until bubbly.
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