Description
These Mini Pumpkin Pizzas are a delightful twist on traditional pizza, featuring a savory pumpkin and ricotta topping that’s perfect for fall. With a hint of nutmeg and garlic, these mini pizzas are a flavorful appetizer or snack that will impress your guests.
Ingredients
Scale
For the Dough:
- 1 sheet refrigerated pizza dough or puff pastry
For the Pumpkin Topping:
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 1/4 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Baking:
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- fresh sage leaves (optional)
- crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Dough: Roll out the pizza dough or puff pastry and cut into 8–10 small rounds. Place on the baking sheet.
- Make Pumpkin Topping: In a bowl, mix pumpkin purée, ricotta, Parmesan, garlic powder, nutmeg, salt, and pepper until smooth. Spread onto dough rounds.
- Add Cheese: Top with mozzarella cheese and brush edges with olive oil.
- Bake: Bake for 12–15 minutes until golden and bubbly.
- Finish: Garnish with sage leaves and red pepper flakes, if desired. Serve warm.
Notes
- You can add cooked crumbled sausage, caramelized onions, or goat cheese for more flavor.
- These mini pizzas make a great fall appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pizza
- Calories: 130
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg
