A different kind of pumpkin pie.
Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. For the past few weeks I've been experimenting with different ways of incorporating pumpkin and other fall flavors onto a crisp dough crust. I knew I wanted a pizza that was strongly pumpkin-y with gentle warm spices and a light sweetness, but it had to be something that was still undoubtedly savory enough to eat for dinner.
I quarter my pumpkins, toss them in olive oil, season them with salt and pepper, then slip them into a 300°F oven until they're completely tender . You should then be able to easily scoop out the soft, sweet flesh. The most effective method of getting a good mix of pumpkin flavor and interesting texture was to make a rough mash. I mashed up the pumpkin flesh with a whisk, adding a drizzle of olive oil, a little honey for extra sweetness, and a pinch of cinnamon and nutmeg.
Norge Siste Nytt, Norge Overskrifter
Similar News:Du kan også lese nyheter som ligner på denne som vi har samlet inn fra andre nyhetskilder.
36 Nutritious Pumpkin Snacks And Supplements To Try This FallFrom protein shakes to granola butters to baby food—these creative pumpkin spiced treats embrace fall flavors while delivering nutritional benefits too.
Les mer »
The Ultimate Test: I Ran the Boston Marathon in Saucony\u2019s Endorphin Pro+A brand new upper makes this sold-out shoe one of the best racers out there.
Les mer »
A Mandoline Does Things No Knife Can DoBenriner makes the best mandoline slicer, and it will change your salad life forever.
Les mer »
Rethinking Beef Stroganoff | The Food LabBeef Stroganoff, when done right, is one of those magical dishes that acts and tastes like a stew, but is actually a quick-cooking dish in disguise. With just about 45 minutes in the kitchen, you can make a dish that comes packed with tender meat and rich, deep, rib-sticking flavors that taste like they were cooked all day. My goal: A beef stroganoff with the most tender, juicy beef around in a sauce that balances rich, browned flavors with brighter notes and most importantly, a creaminess that doesn't break or turn grainy under any circumstances. I decided to break down the process one step at a time to get there, starting with the meat.
Les mer »
Map: Where America’s pumpkins come fromIllinois produced 41 percent of the nation’s pumpkin yield in 2020.
Les mer »
The Best Anchovies for Pasta, Pizza, and MoreThere are lots of fish in the... tins? Here are our favorites.
Les mer »