We bought a huge pumpkin, I am talking 30 pounds or so here, at the pumpkin show last month. We were going to carve it for Halloween, but we never got around to doing it, so I was left to deal with this huge thing. I hate to waste food, that is one of the things that my parents taught me very well, to always eat all my food.
That’s why I spent one entire day cleaning, roasting and pureeing the monster pumpkin. I ended up with 2 gallons of yellowish pumpkin puree that I put in plastic bags and froze. Now I have enough pumpkin for the rest of the year, which is not a bad thing because we love pumpkin here. That also means that you will be seeing a lot of pumpkin recipes in the coming months. I hope you don’t get tired of it because I am pretty sure I won’t 🙂
Anyway, I have been experimenting new recipes to use all that puree. Kelly and Judy gave me an idea for dinner last week. We eat pizza at least once a week. I make my own sauce and crust so why not try a pumpkin crust? I made some minor changes to the recipe I always use for my dough and I used half of it for pizza crust and the other half for dinner rolls. Here’s what I did:
- •3/4 cup warm water
- •2¼ tsp dry active yeast
- •1/3 cup brown sugar
- •3/4 cup water
- •2 TBSP butter
- •1 TBSP salt
- •1½ cup pumpkin puree
- •6 cups bread flour (you might need one more)
- •1 TBSP ground cinnamon (optional)
- •1 tsp ground ginger (optional)
- In a large bowl mix ¾ cup of warm water, yeast and sugar and let it rest for 5 minutes.
- In the meantime mix ¾ cup of water, butter and salt in a small pot over medium heat and stir until the butter is melted. If it is too hot let it cool until you can insert a finger without burning yourself. (Or you could use a thermometer to know when the water reaches 150ºF, but I trust my finger better)
- Pour the water in the large bowl with the yeast and whisk very well.
- If you have one of those big mixers, attach the dough hook and turn to medium speed. Add one cup of flour at a time. Add pumpkin puree and spices (optional) and let it beat the dough at medium speed for 10 minutes. If the dough is too sticky add more flour as necessary.
- If you don't have a stand mixer, mix all the ingredients with your hand in the bowl until you can turn the dough into a floured surface and knead for 10 minutes. Add more flour if necessary.
- If you are using the dough for pizza, divide it in 4 parts and place on a greased sheet. Cover with plastic wrap and refrigerate. Remove from the fridge at least one hour before you are ready to form your pizza crust and bake.
- If you are using the dough for rolls, place it in a bowl and cover. Let it double in size once (1 hr approximately at 75ºF) Punch it in the middle to deflate. Transfer to a flour surface and cut it in 16 pieces. Place the rolls on a greased baking sheet and cover. Let it rise for 30-40 minutes and bake at 350°F for 15 minutes or until they start to turn golden brown.
There you have it, a pumpkin dough with a very settled flavor and a beautiful color. If you are wondering what kind of toppings I used for my pizza, they are sausage, poblano peppers and mozzarella cheese. A simple and delicious combination.