I make pizza and focaccia pretty often and everyone loves them. Today I made something different. PUMPKIN Pizza….to be exact Kobocha Squash Pizza. \

The topping went something like this-

1 roasted kobocha squash – skin, seeds, membranes, removed and the flesh mashed

2 tablespoons butter -mashed into the squash

2 tablespoons honey mixed into the squash

a pinch of iclmi togarashi mixed into the squash (this is very strong make sure you only use a SMALL pinch)

one apple sliced with core removed (maybe slightly less than a quarter inch thick Roasted with 2 tablespoons butter

2 tablespoons butter for roasting the apple.

pinch ground cinnamon to season the apple

a wedge of Appenzeller Cheese (a Swiss type cheese…looked like 5-6 ounces) cut in 1/4 inch slices

sage leaves

sprinkle olive oil

A little sprinkle of gruyere and parmesan for finishing

sea salt

pepper

Just bake this on to your pizza dough I did mine at 550 F for around 6 minutes but that was on a crust I just baked.

Even my husband said that this was very good.

Enjoy!!