Hot Honey Pumpkin Pizza
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Everyone loves pizza, and what better way to add a fall twist to this Italian dish than with pumpkin?
In my eyes, the ultimate pumpkin pizza is both savory and sweet. These two Hot Honey Pumpkin Pizzas are exactly that!
![Hot Honey Pumpkin Pizza](https://www.heinens.com/content/uploads/2021/10/Hot-Honey-Pumpkin-Pizza_600x700_2.jpg)
Equally delicious as appetizers or entrées, these seasonal pies feature Heinen’s sweet pumpkin puree mixed with fall herbs and topped with savory sausage, prosciutto and a drizzle of hot honey. Served on crunchy crusts layered with a variety of white artisan cheeses, these pizzas bring the sweet and the heat!
![Hot Honey Pumpkin Pizza](https://www.heinens.com/content/uploads/2021/10/Hot-Honey-Pumpkin-Pizza_800x550.jpg)
Hot Honey Pumpkin Pizza
- Cook time:
- 10min
- Prep time:
- 20min
- Total time:
- 30min
- Servings:
- 6-8
Ingredients
For the Pizzas
- 2 Heinen’s frozen cauliflower crusts
- 1 cup Heinen’s organic pumpkin puree
- 1 cup Heinen’s alfredo sauce
- ½ medium white onion
- 4 Tbsp. olive oil, divided
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1 Tbsp. fresh sage leaves, minced
- 1 Tbsp. dry rosemary
- ½ Tbsp. fresh thyme, minced
- 1 ½ Tbsp. roasted garlic paste
- 6 slices prosciutto ham
- ½ lb. Heinen’s Italian ground sausage
- 4 oz. BelGioioso Pepato Asiago con Peppercorn cheese blend
- 4 oz. BelGioioso Pepperoncino Asiago con Chili Pepper cheese blend
- 1 cup BelGioioso salad cheese blend
For the Hot Honey Drizzle
- 2 Tbsp. Heinen’s honey
- 1 tsp. cayenne pepper
- ½ tsp. chili powder
Instructions
- Preheat the oven to 450˚F. Brush the frozen cauliflower crusts with 2 Tbsp. of olive oil all the way to the edge. The crusts can be frozen or thawed – the bake time will not be affected.
- Bake the crusts at 450˚F for 7 minutes. Prebaking helps to crisp the crusts so they don’t get soggy from the sauce and toppings.
- While the crusts are baking, add the remaining 2 Tbsp. of olive oil to a small saucepan over medium-high heat. Slice the onion into long moons and add them to the saucepan. Allow them to sweat for 5 minutes until they are soft, but not translucent.
- Add the ground sausage to a medium-size skillet on the stove and season with salt and pepper. Brown the sausage and set it aside.
- To the same skillet, add the prosciutto. Cook the prosciutto in the sausage drippings over medium heat until crispy, about 10 minutes.
- While the prosciutto is cooking, remove the crusts from the oven and set them aside.
- To a small mixing bowl, add the pumpkin puree, alfredo sauce, thyme, rosemary, garlic paste, sage, cinnamon and nutmeg. Whisk to combine.
- Divide the sauce between the two crusts.
- Top with some of the cooked onions followed by the BelGioioso salad cheese blend.
- To one of the pizzas add some of the browned ground sausage followed by the BelGioioso Pepperoncino Asiago con Chili Pepper cheese blend.
- To the other pizza add some of the crispy prosciutto followed by the BelGioioso Pepato Asiago con Peppercorn cheese blend. Finish with a little more prosciutto.
- Place both pizzas back into the 450˚F oven. Turn the broiler on high and broil for 1-2 minutes until the top layers of cheese are fully melted.
- While the pizzas are finishing in the oven, mix together the honey, chili powder and cayenne pepper.
- Remove the pizzas from the oven and drizzle the hot honey over top.