I don't love the hot and humid of summer and yet I was sad when August faded, replaced by hints of fall: back-to-school sales, olive and mustard hues in mall stores, and the most obvious—pumpkin recipes. Guess I just wasn't ready to let go of summer highlights like ice cream on the beach and wearing flip flops every day.
But pumpkin has been showing up everywhere, including inside a package I received from Stop & Shop promoting their new pumpkin products. So I've decided to be a grateful New Englander and embrace the changing seasons, starting with a new fall recipe for pumpkin pizza.
It's inspired from flavors that I already like. I used the Stop & Shop pumpkin sauce as a base instead of tomato, and added caramelized onions to heighten its natural sweetness. As a change, I experimented cooking the onions in a little maple syrup instead of regular sugar and they came out great! I then covered the sauce and onions with corn and black beans, a common duo, and arugula. I decided to skip the cheese—I know, a pizza sacrilege—but two ingredients were a great substitute: cashew cream and nutritional yeast. Cashew cream is so easy to make...just soak cashews for 30 minutes or overnight and blend with water. I made it similarly to this easy recipe except I used roasted instead of raw cashews. After the pizza ingredients were heated through and the dough was nicely browned, I drizzled on the rich cashew cream and sprinkled the nutritional yeast, which has a naturally cheesy flavor. Yum! I completely forgot about real cheese.
I mean seriously, this is simple deliciousness.
Disclosure: I received the above pumpkin products from Stop & Shop in kind, which helped facilitate my recipe.