Thursday, September 20, 2018

Black Futsu Pumpkin Pizza #PumpkinWeek #Sponsored

This is a sponsored post written by me on behalf of Cabot Cheese and Dixie Crystals
I received complimentary product for the purpose of review and recipe development for #PumpkinWeek,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at our final day of the 2018 #PumpkinWeek event. I hope these last few days' posts have inspired you to go out and cook some pumpkin!  If you're enjoying this week's recipes, I hope you'll check out the sponsor prizes and enter the giveaway. And I wanted to give one more shout-out of gratitude to the co-hosts of this event: Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures. I know what it takes to make an event go smoothly - from stewarding the sponsors to keeping the bloggers on track. It's a lot. And we all appreciate your time and energy. So, thanks.

And a quick note of thanks to event sponsor Dixie Crystals. Though there isn't any sugar in this recipe, I have been loving the silicone mat you sent to the bloggers. It saves me from using so much parchment paper!

Friday's #PumpkinWeek recipes

Beverages
Savory
Baked Goods & Desserts

Black Futsu Pumpkin

While most of the time I buy those perfectly round, orange lovelies, the Sugar Pie pumpkin, for my pumpkin creations, every once in a while, I'll come across an unusual heirloom pumpkin that I just can't resist. Earlier this month, I stopped by a local organic farm near my office and one of the farmers pointed me towards a Jarrahdale pumpkin that was a delicate, silvery blue hue. I turned that into a Jarrahdale Pumpkin Posole on a lazy Sunday evening.


And she also made sure I saw the Black Futsu pumpkins. If Sugar Pie pumpkins transform into Cinderella's carriage, these would surely turn into coaches for goblins! I decided that I would slice and roast wedges of the Black Futsu and put it on top of a pizza.

When I plan ahead - way ahead - my favorite pizza crust is Mark Bittman's "No Work Mostly Whole Wheat Pizza Dough." This is the easiest pizza dough I have ever made! But it does require lots of lead time. The recipe suggests letting the dough ferment for six to twelve hours and that the longer you let it ferment, the more complex the flavor. This recipe makes one pizza. I double it and triple it with no problems.

Ingredients

Dough

  • 2 C white whole wheat flour
  • 1 C white flour
  • 1/2 t active dry yeast
  • 1 t salt
  • freshly ground pepper
  • 2 T olive oil
  • 1-1/2 C warm water

Pizza

  • Black Futsu pumpkin, deseeded and sliced into thin wedges
  • olive oil
  • salt
  • pizza sauce
  • shredded cheese (prefer Cabot, I used two kinds of cheddar)
Procedure

Dough
Mix everything together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours. At the end of that, use the dough as you would use any pizza dough.

Pumpkin
Deseed and slice the pumpkin into thin slices. Preheat oven to 400 degrees F. Place slices in a mixing bowl and drizzle with olive oil. Toss to coat and arrange them on a parchment or silicone mat-lined baking sheet. Place in the oven and roast for 18 to 20 minutes. The pumpkin should be softened and the edges beginning to brown. Remove from the oven and set aside.

Pizza
Preheat oven to 450 degrees F.

Press the dough out into a circle or rectangle. I try to maximize the space on my baking sheet or stone.


Add a dollop of pizza sauce to the top and spread sauce to the edges. Top with grated cheese. Arrange the cooked pumpkin slices on the pizza.


Bake for 15-17 minutes until the crust is crisped and golden. Let cool for 5 minutes before slicing.


#PumpkinWeek Sponsor products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.


You may find Cabot Cheese on the web
on Twitter, on Pinterest, on Instagram, on Google+, on YouTube, and on Facebook.

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek  recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

2 comments:

  1. I love that you left the peel on that squash.

    ReplyDelete
    Replies
    1. Thanks. I rarely peel veggies unless I have to!

      Delete

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