Autumn Whip
Author: 
Recipe type: pizza
 
Ingredients
  • 1 14-ounce doughball
  • ¾ cup chopped Applewood smoked bacon
  • ¾ cup pureed pumpkin, seasoned with salt, pepper and allspice
  • ¾ cup smoked mozzarella
  • 3 tablespoons shaved Parmesan
  • 2 tablespoons grated Parmesan
  • Fresh sage
  • 2 tablespoons dark maple syrup
  • 2 cups full fat plain Greek yogurt
  • 2 tablespoons heavy whipping cream
  • Extra virgin olive oil
Instructions
  1. Add Greek yogurt to cheese clothes.
  2. Place cheese cloth into colander over a bowl to discard liquid and refrigerate overnight.
  3. Blend together ¼ cup pumpkin, maple syrup, salt, heavy whipping cream and thickened yogurt. Load piping bag with mixture and refrigerate.
  4. Stretch doughball to desired size.
  5. Drizzle and spread olive oil over dough.
  6. Distribute smoked mozzarella evenly.
  7. Add remaining pumpkin in dollops.
  8. Crumble bacon over pizza.
  9. Add pinch of salt.
  10. Bake until golden brown.
  11. Remove yogurt blend from refrigerator.
  12. Take the pizza out of the oven and pipe dollops of yogurt mix around pizza.
  13. Finish with shaved Parmesan, fresh sage and drizzle of maple syrup.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/autumn-whip